Step 1In a large bowl, combine all marinade ingredients except chicken and whisk until fully incorporated. Pat chicken breasts dry and add to the bowl of marinade, mixing to evenly coat each piece. Cover and refrigerate to marinate for at least 30 minutes or overnight.

Step 2Preheat a grill to 450º F and grease the grates with a paper towel soaked with a neutral oil, like avocado or grapeseed. (Or place a grill pan over medium-high heat and drizzle with a light layer of neutral oil.)

Step 3Meanwhile, make the cucumber salad: Combine all salad ingredients in a medium bowl and toss to mix. Season with salt and pepper.

Step 4Once the grill is hot and ready, remove chicken from the refrigerator and shake off excess marinade. Transfer to greased grates and cook, undisturbed, for 7 to 8 minutes on each side, or until internal temperature reads 165º F. (If using grill pan, cook chicken breasts in batches; do not overcrowd the pan.) Transfer fully cooked chicken to a platter and cover with foil until ready to slice.

Step 5Slice the chicken and serve inside warmed pitas. Dress with optional fixings and top with cucumber salad.