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Place the chicken in a Ziploc bag or medium bowl. Set aside.

In a medium bowl, combine the Greek Yogurt, garlic, olive oil, lemon zest, fresh lemon juice, red wine vinegar, oregano, paprika, salt, and pepper. Whisk until smooth.

Pour the marinade over the chicken and stir to coat. If you are using a bag, add the marinade to the bag and seal it tight, removing as much air as possible. Move the chicken around, making sure it is well coated. Seal the bag tightly.

Place in the refrigerator and let marinate for 30 minutes or up to 4 hours.

Preheat the grill to a medium-high heat. You can also use a grill pan. Brush the grill or grill pan with olive oil to make sure the chicken doesn’t stick.

Use tongs to remove the chicken from the marinade, place on the hot grill. Discard remaining marinade.

Grill the chicken for 3 to 5 minutes on each side, until golden brown and cooked through, time will depend on how thick the chicken is. Transfer the grilled chicken to a cutting board and let rest for 5 minutes. Use a sharp knife to cut the chicken into bite-size pieces.

To assemble, fill warm pita bread with chicken, tomato, cucumber, lettuce, pickled red onion, and feta cheese. Top with tzatziki sauce. Fold the pita over like a sandwich and serve immediately.

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