Preheat your oven to 425°F, and toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil in a large bowl. Add the lemon slices and mix until well coated.

Spread your seasoned chicken and lemon slices evenly on a sheet pan. Roast in the preheated oven for 15 minutes, then toss everything around. Roast for another 4-7 minutes until the chicken is golden brown and cooked through.

While the chicken is roasting, whisk together plain yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and a pinch of salt in a bowl. Fold in the shredded green cabbage and let it sit for 10-15 minutes.

Warm your pitas slightly in the oven for a couple of minutes. Fill each warm pita with a scoop of slaw, followed by roasted chicken and creamy avocado slices. Serve immediately.