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1
Stir together the seasoning mixture in a small bowl.
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2
Pour the yogurt into a separate small bowl. Add 2 teaspoons of the seasoning mixture and the sugar; stir until the sugar is dissolved. Set aside.
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3
Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a 1/2-inch uniform thickness. Spread the seasoning mixture on both sides of each chicken breast.
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4
Heat a stovetop grill pan over high heat. Reduce the heat to medium-high and arrange the chicken on the grill; cook for about 4 minutes. Turn the chicken and cook for 4 more minutes, or until it is well browned (and somewhat blackened) and cooked through.
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5
Transfer the chicken to a plate.
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6
Spread about 1 tablespoon of the seasoned yogurt sauce on the top of each chicken breast. Slice the chicken breasts in half.
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7
For each sandwich, open 2 pita bread pockets; line each with lettuce leaves. Slip in the chicken breast halves. Drizzle each sandwich with about 1 more tablespoon of the yogurt mixture.
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8
Advance preparation:
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9
The yogurt sauce may be made in several hours in advance; cover and refrigerate. The chicken breasts can be spread with the seasoning mixture, placed in a single layer on a plate, covered with plastic wrap, and refrigerated for several hours before cooking. If you prefer, the chicken can be cooked up to 1 day in advance and served chilled. Assemble the pita sandwiches just before serving.
