Bloom the spices: Heat the olive oil in a large skillet over medium heat. Add the cumin, smoked paprika, oregano, coriander, and cayenne directly to the oil and let them sizzle for about 30 seconds, stirring constantly, until fragrant. This is the move that separates flat-tasting chicken from something that actually smells like a Mediterranean kitchen raw spice powder sprinkled straight onto meat mostly just sits there, but spices that hit hot oil first release their aromatic oils and coat every piece of chicken evenly.

Sear the chicken: Turn the heat up to medium-high and add the chicken to the spiced oil in a single layer. Let it cook undisturbed for 3–4 minutes until it’s deeply golden on the bottom resist the urge to stir early, since that’s what steams the chicken instead of searing it. Flip and cook another 3–4 minutes, until the internal temperature hits 165°F and the pieces are golden on both sides.

Rest the chicken: Pull the pan off the heat and let the chicken sit for 2–3 minutes before serving. Pro tip: this short rest lets the juices redistribute instead of pooling out onto your cutting board, so the chicken stays juicy in the taco instead of drying out on the way to the table.

Make the yogurt sauce: While the chicken rests, whisk together the Greek yogurt, olive oil, grated garlic, lemon juice, and a pinch of salt in a small bowl until smooth.

Warm the tortillas: Char the tortillas directly over a gas flame for a few seconds per side, or warm them in a dry skillet for 20–30 seconds per side, until soft and lightly speckled.

Assemble: Layer chicken, a spoonful of yogurt sauce, cucumber, tomatoes, red onion, and feta into each tortilla. Finish with fresh herbs and serve immediately.