Marinate the chicken. In a mixing bowl, combine the olive oil, lemon juice, oregano, smoked paprika, garlic, salt and pepper. Add the chicken pieces and toss until every cube is coated in a rusty-red, fragrant paste. Let it sit for 10 minutes while you prep the rest — the smell of oregano and lemon at this stage is already wonderful.

Make the tzatziki. In a small bowl, stir the Greek yoghurt together with the grated, squeezed-dry cucumber and a pinch of salt. It should look thick and creamy, not watery. Pop it in the fridge so it stays cool and firm.

Warm the pitas. Heat a dry frying pan over medium heat and warm each pita for about 40 seconds per side. You want them soft and pliable with faint golden blisters, not crisp. Wrap them in a clean tea towel to keep them steamy and warm.

Heat the pan properly. Return the pan to medium-high heat. A drop of water flicked in should sizzle and vanish within a second — that’s your signal the pan is ready.

Sear the chicken. Add the chicken in a single layer and cook undisturbed for 4 minutes. The pieces should release easily and show a deep golden-brown crust underneath. Flip and cook another 4 to 5 minutes until the centres are opaque and springy to the touch, with no pink remaining.

Rest the meat. Slide the pan off the heat and let the chicken sit for 3 minutes. This brief pause lets the juices settle so they don’t run out onto the pita.

Build the bowls. Tear or slice each warm pita into wedges and lay them around the edge of a shallow bowl. Spoon the chicken into the centre, then add the diced cucumber, cherry tomatoes and red onion in colourful clusters.

Finish and serve. Add a generous dollop of tzatziki, scatter over the feta and parsley, and finish with a squeeze of lemon. Serve straight away while the chicken is still warm and the vegetables are cool and crisp.