Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Add the ground chicken to the skillet, breaking it apart with a spatula. Sprinkle in the cumin, smoked paprika, salt, black pepper, and red pepper flakes (if using).

Cook for about 8-10 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.

While the chicken cooks, prepare the salad by combining the cherry tomatoes, cucumber, Greek yogurt, lemon juice, and parsley in a bowl. Mix well and set aside.

Once the chicken is cooked, remove it from heat and let it cool slightly.

To assemble the pitas, cut each pita pocket in half and fill each half with the cooked chicken mixture and the tomato-cucumber salad.

Serve immediately or wrap in foil for an easy on-the-go meal.