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In a bowl combine the olive oil, yogurt, Italian spice, cumin, paprika, coriander, lemon juice, salt and pepper. Add in the chicken and marinate covered in the refrigerator for at least 1 hour.
For the tzatziki, grate your cucumber on a cheese grater and put in a dish cloth. Squeeze out as much water as you can. Put the cucumber in a bowl and add in the yogurt, olive oil, lemon juice, grated garlic, salt and dill. Mix well and refrigerate.
Preheat the oven to 400 degrees.
In a shallow baking pan, cut the bottom off a large potato and place it flat side down in the pan. Stick two wood skewers into the potato about an inch apart.
Take the marinated chicken and stick it piece by piece onto the skewers. Cut off any excess from each skewer.
Pour the chicken broth around the perimeter of the potato. Season the chicken broth if desired.
Using aluminum foil, make a small tent over the top of the chicken. Bake for about 1 hour and 20 minutes, basting with the juices every 25 minutes, until the internal temperature of the chicken reads 165 degrees.
Remove from the oven and let the chicken rest for about 10 minutes. Slice into thin strips.
Assemble the gyro using the tzatziki and your toppings of choice.