We can combine breasts and thighs, but I do not recommend using only breasts because the result would be much less tasty. We started cutting the thighs into about four or five pieces each, removing a little excess fat if necessary.
Then place the meat in a zip lock freezer bag. In a bowl, beat the olive oil with all the spices and salt. Pour over the chicken, close and massage well with your hands to cover all the pieces. Store in the fridge for at least two hours, better a few more.
Preheat the oven to 200ºC and cover a tray or dish with aluminum foil. Lightly grease with oil and add the chicken, separating the pieces into a single layer. Roast for 15-20 minutes, turning the pieces halfway through.
Let it rest a little out of the oven and cut into fine pieces using a good knife. Put on fire a nonstick skillet or grill, with a pinch of oil, and sauté the meat over medium-high heat for about 5-8 minutes, until the small pieces are very crisp.
Prepare the sauce whisking the yogurt with the lemon juice, the parsley or coriander, the minced garlic clove, a little oil and salt and pepper. Spread the pita bread or tortillas with a little sauce and add chicken, lettuce, onion and tomato to taste.