1. Step 1: Preheat Oven & Prep Sheet Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Step 2: Prepare the Chicken & Vegetables: Cut the boneless, skinless chicken breasts into 1-inch cubes. Chop the bell peppers and red onion into similar 1-inch pieces. In a large bowl, combine the cubed chicken, bell peppers, and red onion. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, dried oregano, salt, and black pepper. Toss everything thoroughly to coat evenly.

3. Step 3: Roast the Chicken & Veggies: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender-crisp. Stir halfway through.

4. Step 4: Make the Herby Ranch Dressing: In a medium bowl, combine mayonnaise, sour cream (or Greek yogurt), fresh dill, fresh parsley, fresh chives, garlic powder, and onion powder. Stir well. Gradually add milk, 1 tablespoon at a time, until desired consistency. Season with salt and pepper to taste. Cover and refrigerate until serving.

5. Step 5: Prepare Toppings & Pitas: While chicken roasts, slice cucumber, halve cherry tomatoes, shred lettuce/spinach, and crumble feta if using. Warm pita breads according to package directions.

6. Step 6: Assemble Your Pitas: Once chicken and veggies are done, remove from oven. Open each warm pita to form a pocket. Fill generously with roasted chicken and vegetables. Add fresh toppings: shredded lettuce, cucumber slices, halved cherry tomatoes, and crumbled feta (if using). Drizzle generously with herby ranch dressing. Serve immediately.