Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the chicken strips, olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss until the chicken is well-coated with the spices.

Spread the chicken strips evenly on a sheet pan. Place the sheet pan in the preheated oven and bake for 18-20 minutes or until the chicken is fully cooked and slightly browned.

While the chicken is baking, prepare the Fresh Herb Ranch Slaw. In a medium bowl, combine the shredded cabbage, parsley, cilantro, and dill.

In a small bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.

Pour the dressing over the cabbage mixture and toss until the slaw is well-coated. Set aside.

Once the chicken is cooked, remove it from the oven.

Warm the pitas in the oven for 1-2 minutes.

To assemble, place a generous amount of chicken strips on each pita, top with Fresh Herb Ranch Slaw, and add any optional toppings you like.

Serve immediately.