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In a blender, combine the shallot, garlic, lemon zest and juice, parsley, olive oil, big pinch of salt and black pepper. Blend until smooth.
Add the paste to the chicken, alongside the spices and stir to combine.
Stuff each pita half with a quarter of the meat mixture.
Heat the oven to 425°F (215°C).
Heat a thin layer of olive oil in a large cast-iron skillet over medium-high. Place the pitas, meat-side down in the pan and sear for 4 minutes, until slightly charred.
Flip each pita on its side and cook for 2 minutes, until crisp, adding more olive oil if needed.
Flip again and cook for 2 minutes.
Place the skillet in the oven and cook for 4 to 5 minutes.
Meanwhile, make the sauce: whisk all the sauce ingredients in a bowl until smooth.
Serve with the chicken arayes.