Preheat the oven to 425ºF. Line a sheet pan with parchment or lightly oil it.

In a large bowl, add chicken pieces, brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and 1 tablespoon olive oil. Toss until every piece is coated. Add the lemon slices and mix gently so they nestle among the chicken.

Spread the chicken and lemon slices in a single layer on the sheet pan, leaving space between pieces so they roast instead of steam. Roast for 15 minutes.

After 15 minutes, use a spatula to give everything a gentle toss. Return the pan to the oven and roast for an additional 4 to 7 minutes, until edges are caramelized and the internal temperature reaches 165ºF.

While the chicken roasts, whisk together the yogurt, chopped dill, parsley, chives, lemon juice, 2 tablespoons olive oil, and a pinch of salt until smooth.

Fold in the shredded cabbage and let it sit for 10 to 15 minutes to allow the flavors to meld.

Warm the pitas in the oven or on a skillet until soft and pliable.

Fill each pita with a generous scoop of herby slaw, a heap of roasted chicken, and a handful of cubed avocado. Serve immediately for best texture.