In a mixing bowl, combine ground chicken, crumbled feta cheese, finely chopped red onion, minced garlic, lemon juice, zest, and a handful of fresh mint and parsley. Mix thoroughly until all ingredients are well combined, then season generously with salt.

Carefully slice each pita bread in half to create pockets. Gently open each half and spoon in a generous amount of the chicken and feta mixture, being careful not to overstuff to prevent bursting during cooking.

Heat about two tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil is shimmering, add the stuffed pita pockets. Cook for 3-4 minutes on each side until they turn a golden brown and are crispy.

For an extra crispy finish, preheat your oven to 180°C (350°F). After pan-frying, transfer the crispy pitas to a baking sheet and place them in the oven for 10-15 minutes.

Once cooked, let the pitas cool slightly on a wire rack for a minute. Serve them warm alongside a bowl of tzatziki for dipping.