1/2 cup plain Greek yogurt
1 tablespoon extra virgin olive oil, plus extra for the grill pan
1/2 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon coriander
1/4 teaspoon paprika
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 pound chicken tenders, about 8
2 Pita bread, halved and warmed
Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
Preheat a stovetop grill pan over medium-high heat. Brush oil over the pan. Place the tenders on the pan.
Grill the chicken until it is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve in pita bread halves with the cucumber sauce.
1 cup plain Greek yogurt
1 peeled and seeded cucumber, finely diced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 clove garlic, grated
¼ cup feta cheese
Combine the yogurt, cucumber, lemon juice, dill, garlic, feta cheese, and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.
Spoon into a pita half and add 2 grilled chicken tenders.