1. Preheat oven to 425°F and line a large sheet pan with parchment paper. Cut chicken into uniform bite-sized pieces.

2. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper to make the spice blend.

3. Toss cubed chicken with the spice mixture and olive oil until evenly coated.

4. Spread the seasoned chicken and lemon slices on the prepared sheet pan in an even layer.

5. Roast 20–25 minutes in convection mode or 25–30 minutes in regular mode, until chicken is cooked through and caramelized. Broil 2–3 minutes at the end if needed for extra color.

6. While chicken roasts, whisk together Greek yogurt, dill, parsley, chives, lemon juice, a drizzle of olive oil, and a pinch of salt in a large bowl.

7. Add finely chopped cabbage to the bowl and toss with the yogurt dressing, then let sit 10–15 minutes to soften.

8. Remove chicken from the oven and let rest a few minutes so the pan juices thicken into a glaze.

9. Warm pita breads briefly in the microwave or wrapped in foil in the oven, then open to create pockets.

10. Fill each pita with a generous portion of herby ranch slaw, caramelized chicken, and avocado slices. Serve immediately.