1. Center a rack in oven and heat to 425 degrees. Line a baking sheet with foil and set aside.

2. Combine chicken, 1/2 teaspoon cumin, the coriander, and cayenne in a medium bowl; season with salt and pepper. Drizzle with 2 teaspoons oil and toss well to coat. Transfer to one side of prepared baking sheet.

3. Combine chickpeas and onion with remaining 1/2 teaspoon cumin and 2 tablespoons oil in now-empty bowl. Season with salt and pepper, toss well to coat, then add to empty side of baking sheet and spread into an even layer. Roast until chicken is cooked through and onion wedges are caramelized, about 20 minutes. Meanwhile, combine cucumber and tomatoes in a clean medium bowl and season with salt and pepper to taste; set aside.

4. Slice cooked chicken into 1/2"-thick strips; transfer to a serving platter along with chickpeas and onion wedges. Warm pitas in oven for 1 to 2 minutes, then wrap in a clean dish towel to keep warm. Serve chicken, chickpeas, and onion with pitas, tomato-cucumber mixture, tzatziki, and herbs.

Source: Hannaford fresh Magazine, September 2019