Season 1 pound of boneless chicken breasts or thighs with salt, pepper, and paprika. Heat a skillet over medium-high heat with oil. Cook the chicken for about 6-7 minutes per side until golden and cooked through. Let it rest before slicing into strips.

In a large bowl, combine 2 cups of coleslaw mix, ½ cup ranch dressing, and ¼ cup finely chopped herbs. Mix well and let sit for about 5 minutes.

Warm the pita bread and slice open to create pockets. Fill each pita with sliced chicken and the herby ranch slaw, balancing both fillings.

Serve immediately for the best flavor and texture, optionally with a side salad or sweet potato fries.