Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil, mixing until coated. Add lemon slices.

Spread the chicken on a sheet pan and roast for 15 minutes, then shuffle pieces around and roast an additional 4 to 7 minutes until cooked through.

In another bowl, whisk yogurt, dill, parsley, chives, lemon juice, and olive oil until smooth. Fold in shredded cabbage and let sit for 10-15 minutes.

Warm the pitas in a skillet or oven until pliable, about 1-2 minutes per side.

Assemble pitas with slaw, roasted chicken, and avocado.