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Add 1.5lb finely diced cooked chicken to a bowl. If making from scratch, drizzle 2lb chicken with 1 tbsp avocado oil, juice of half a lemon, season with 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tbsp oregano, salt and pepper. Mix well and bake at 400F for 40 minutes or air fry.
While chicken cooks, finely chop ½ English cucumber, finely dice ½ red onion and 1 bell pepper, and add a large handful of fresh dill. Add black olives if desired.
In a small food processor, blend ½ cup thick Greek yogurt, 2-3 tbsp mayo, zest of 1 lemon, juice of ½ lemon, 2 tbsp fresh mint, 2 tbsp fresh dill, 1 garlic clove, salt and pepper.
Once chicken is cooled, finely dice it and fold into the sauce along with the diced vegetables.
Serve over lettuce leaves, with pita bread, lavash, or crackers.