In a large bowl, mix together the yogurt, olive oil, chicken pieces, garlic, shallots, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Ensure each piece is well-coated. Let this sit and soak up the flavors for about 15 minutes or refrigerate for up to 24 hours.

Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper if desired.

Spread the marinated chicken on one side of the baking sheet. Toss the sliced red peppers in olive oil, salt, and pepper, then place them on the other side.

Roast for 15 minutes, stir everything around, then continue roasting for another 5 to 10 minutes until the chicken is fully cooked and the peppers are tender. Broil for 1 to 2 minutes for added flavor.

In a mixing bowl, gently toss together the cabbage, cucumbers, avocado, lemon juice, dill, salt, and pepper. Set aside.

In a blender, combine tahini, ginger, garlic, soy sauce, lemon juice, honey, and water. Blend until smooth and add more water as needed. Season lightly with salt.

Layer with lettuce, then add the roasted chicken, peppers, fresh cabbage mixture, and sprinkle with feta cheese. Drizzle with ginger tahini sauce and add any extra toppings desired. Serve with warm pita.