In a small bowl, whisk together the oil, garlic, lemon juice and spices.
Pour the marinade over the chicken and allow to marinate for at least 30 minutes but ideally overnight in the fridge to allow the flavors to have time to develop.
Heat a griddle pan over high heat. Cook the chicken for 7-8 minutes per side until golden brown and cooked through.
Remove from the heat and allow to cool for 10 minutes.
Brush the pita with olive oil and place on a baking sheet then place under a preheated broiler (grill of the oven) for a minute per side until golden and crisp.
In a large bowl, add the lettuce, sliced cucumber, tomatoes and olives.
Make the dressing by stirring together the olive oil, a few tablespoons of yogurt, a half of a crushed garlic clove, lemon, a teaspoon salt and pepper.
Slice the chicken into bite-size pieces then add to the salad. Drizzle over the dressing and toss to combine.