Start by preheating your oven to 425°F (220°C). While waiting, prepare the chicken breasts by cutting them into bite-sized pieces. In a large mixing bowl, combine the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss everything well until the chicken is evenly coated with the spices. Add lemon slices to the mix for extra flavor.

Spread the seasoned chicken and lemon slices onto a large sheet pan in a single layer. This ensures even cooking and browning. Place the tray in the preheated oven and roast for 15 minutes. Midway through cooking, carefully toss the chicken for even browning. Continue roasting for an additional 4-7 minutes until the chicken is golden and reaches an internal temperature of 165°F (74°C).

While the chicken roasts, prepare the herby slaw. In a medium bowl, whisk together plain yogurt, chopped dill, parsley, chives, lemon juice, and a pinch of salt. Once combined, fold in the shredded green cabbage.

As the chicken finishes cooking, gently warm the pitas in the oven for 2-3 minutes or until soft. Once ready, fill the pitas with a scoop of the herby slaw, followed by the roasted chicken and cubed avocado. Serve your Chicken Pitas with Herby Ranch.