Preheat your oven to 425°F (220°C). In a large bowl, combine the boneless, skinless chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss everything thoroughly until the chicken is coated, then add lemon slices on top for some zesty flavor as it roasts.

Spread the seasoned chicken and lemon slices evenly onto a sheet pan in a single layer. Roast in the preheated oven for 15 minutes, then gently toss. Continue roasting for an additional 4–7 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C).

While the chicken is roasting, prepare your herby ranch slaw. In a medium bowl, whisk together plain yogurt (or your non-dairy alternative), fresh dill, parsley, chives, lemon juice, olive oil, and a pinch of salt. Fold in the shredded green cabbage, and let it sit for 10–15 minutes.

As the chicken finishes roasting, warm the pitas on a pan or in the microwave until they’re soft and pliable. To assemble, take a warmed pita and fill it with the creamy herby slaw, topped with roasted chicken pieces and cubes of ripe avocado.