For the chicken:

• 2 large chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• Juice of 1/2 lemon

For the pita bowl base:

• 2–3 pita breads, cut into wedges
• 1 tbsp olive oil
• 1/2 tsp za’atar (optional)

Fresh bowl components:

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives
• 1 cup shredded lettuce or baby greens
• 1/2 cup crumbled feta cheese

For the spicy feta sauce:

• 1/2 cup feta cheese
• 1/3 cup Greek yogurt
• 1–2 tbsp olive oil
• 1–2 tsp hot sauce (or chili flakes)
• 1 tbsp lemon juice
• 1 clove garlic
• Salt to taste
• Water to thin as needed