Start by gathering all your ingredients together. Wash and chop the parsley, cilantro, and any optional toppings like cucumber or tomato. Shred the cabbage and carrots if not pre-prepared.

In a small bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, salt, black pepper, and lemon juice. Mix until well incorporated.

Coat each chicken breast evenly with the marinade and allow it to marinate for about 10 to 15 minutes.

In a large bowl, mix the shredded cabbage, shredded carrots, chopped parsley, and chopped cilantro.

In another bowl, whisk together the Greek yogurt, ranch dressing, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.

Pour the yogurt dressing over the cabbage mixture and toss until all vegetables are coated. Set aside.

Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken breasts and cook each side for 6 to 7 minutes or until internal temperature reaches 165°F (75°C).

Remove the chicken from heat and let it rest for a few minutes before slicing thinly against the grain.

In a dry skillet over medium heat, warm the pita pockets for 1 to 2 minutes until soft.

Stuff each warm pita pocket with sliced chicken and herby ranch slaw. Add optional toppings like cucumber, tomato, or avocado.