Preheat your oven to 400°F (200°C).

In a large bowl, drizzle olive oil over chicken breasts, season with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper, then toss to coat.

Spread the seasoned chicken in a single layer on a sheet pan lined with parchment paper and bake for 18–20 minutes until cooked through.

In a mixing bowl, combine shredded cabbage, parsley, cilantro, and dill, then toss to mix.

In a small bowl, whisk Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper until smooth.

Pour the dressing over the slaw mixture and toss until well combined.

Warm the pitas in the oven for the last 1-2 minutes of baking.

Assemble the pitas with the spiced chicken and top with fresh herb ranch slaw.

Serve immediately while warm.