Heat oil in a skillet over medium heat.

Add the chicken and cook, breaking it apart, until browned, about 8-10 minutes.

Stir in about two-thirds of the cumin, all of the paprika, and a pinch of salt and pepper. Cook for 1 minute until fragrant. Turn off the heat.

In a small bowl, mix the remaining cumin into the yogurt. Add a splash of water to thin it into a sauce.

Spread the yogurt sauce inside the pita, then fill with the chicken, cucumber, and cilantro. Serve.

Meal Prep Note: Store the cooked chicken and yogurt sauce separately in the fridge. Assemble the pita fresh each day to keep it from getting soggy.