In a mixing bowl, combine the diced chicken with olive oil, lemon juice, parsley, oregano, garlic powder, salt, and pepper. Toss until evenly coated.
Heat a non-stick skillet over medium heat. Add the chicken mixture and cook for 10-12 minutes, stirring occasionally until the chicken is golden brown and cooked through, reaching an internal temperature of 75°C (165°F).
While the chicken cooks, prepare the salad by mixing diced cucumber and grated carrots in a large bowl. Set aside.
Once the chicken is cooked, remove from heat and let it rest for 5 minutes.
Cut the pitas in half and gently open each pocket. Stuff each pita with the warm chicken, cucumber, and carrot mixture.
Drizzle with Greek yogurt if using, and sprinkle with fresh mint leaves for garnish. Serve with the side salad and enjoy!
