Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.,In a bowl, combine chicken with olive oil, garlic, paprika, oregano, salt, pepper, and lemon juice. Toss to coat evenly.,Spread chicken on the prepared sheet pan in a single layer. Roast for 18–22 minutes, flipping halfway, until golden and cooked through.,While the chicken roasts, combine cabbage, carrots, and herbs in a large bowl.,In a small bowl, whisk together yogurt, mayo, lemon juice, garlic powder, onion powder, salt, and pepper to make the ranch dressing.,Pour dressing over slaw and toss to combine. Chill until ready to serve.,Slice or shred cooked chicken.,Fill warm pitas with sliced chicken and a scoop of herb slaw. Add optional toppings if desired.,Serve immediately.