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Mix the ground chicken, ½ red onion (finely diced), handful of chopped cilantro, 2 tbsp minced garlic, ginger & serrano, ½ lemon squeeze, feta, and spices (3 tsp salt, 2 tsp coriander, cumin powder, 1 tsp black pepper, red chili powder, turmeric, garam masala, dash of cinnamon).
Add the mixture to pita bread (use low-carb pitas).
For the salad topping, mix cherry tomatoes, onions, cilantro, lime squeeze, salt, black pepper, and a dash of chaat masala.
For the green chutney, blend 2 bunches of cilantro, 1 handful mint, 2 serranos (use 1 for less spice), 5 garlic cloves, handful of cashews, 2 limes, ½ tsp black pepper, 1 tsp salt, and 1 tsp cumin powder. Store in the fridge for 2-3 weeks.