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In a medium skillet over medium heat, add half of the olive oil. Add chicken and seasoned salt and cook for two minutes.
In a small bowl, whisk together honey, sriracha, 3 minced garlic cloves and chicken broth. Add to the skillet and turn heat up to medium high, cooking until chicken is glazed with sauce, about 5 minutes. Set aside.
In a food processor, add feta, milk, lemon zest and juice, remaining garlic clove and oregano. Pulse until combined and stream in remaining two tablespoons olive oil.
In a medium bowl, add bell pepper, onion, cucumber, tomatoes and vinegar. Season with salt and pepper.
Char naan or pita on the stove top then top with whipped feta, chicken and salad. Serve immediately.