1. Pat the chicken breasts or thighs dry with paper towels. Cut the chicken into 1/2-inch thick strips or bite-sized pieces. In a medium bowl, toss the chicken with olive oil, oregano, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

2. In a separate small bowl, combine the Greek yogurt, grated cucumber (make sure it’s squeezed very dry to prevent a watery sauce), minced garlic, lemon juice, fresh dill, salt, and pepper. Stir everything together until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.

3. Heat a large skillet or non-stick pan over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through with no pink remaining in the center (internal temperature should reach 165 F). Avoid overcrowding the pan; cook in batches if necessary.

4. While the chicken cooks, separate and wash the lettuce leaves. Arrange them on a platter or individual plates. Dice the English cucumber, halve the cherry tomatoes, and thinly slice the red onion.

5. Once the chicken is cooked, transfer it to a serving dish. Arrange the cooked chicken, prepared lettuce leaves, diced cucumber, halved tomatoes, and sliced red onion on a platter.

6. Invite everyone to build their own wraps. Spoon a generous amount of cooked chicken into a lettuce cup, top with cucumber, tomatoes, red onion, a sprinkle of feta cheese (if using), and a dollop of the homemade tzatziki sauce.