Preheat your oven to 425°F (220°C), preferably using convection if possible, to ensure even cooking and a crispy finish. In a large mixing bowl, combine the chicken with brown sugar, smoked paprika, garlic and onion powders, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and toss everything together until the chicken pieces are well coated.

Spread the seasoned chicken and lemon slices evenly on a baking sheet, taking care not to overcrowd to allow proper caramelization. Bake in the preheated oven for 15 minutes, then toss the chicken pieces and bake for an additional 4 to 7 minutes or until the chicken is cooked through and nicely caramelized on the edges.

While the chicken bakes, prepare the herby ranch slaw. In a large bowl, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt until well combined. Add the shredded green cabbage and toss everything together. Let the slaw sit for 10 to 15 minutes to soften and allow the flavors to meld.

When ready to serve, warm the pita breads briefly in the microwave or oven until soft and pliable. Fill each pita generously with the herby ranch slaw, the caramelized chicken pieces, and top with cubed ripe avocado for creamy richness.