Step 1
Place chicken, Greek yogurt, and 1 Tbsp. of the olive oil in a container and mix well. Season with kosher salt and black pepper and marinate in the refrigerator overnight. When you’re ready to cook dinner, remove the chicken from the refrigerator and let sit on the counter for 30 minutes before cooking.
Step 2
Place onion, lime juice, and a generous pinch of kosher salt in a small bowl and set aside (or store in the refrigerator overnight to marinate).
Step 3
Once you’re ready to cook the chicken, heat a medium sauté pan over medium heat. Once the pan is hot, add 1 Tbsp. of olive oil, coating the pan evenly. Add the chicken to the pan and cook for 1 minute, then flip using tongs. Reduce the heat to low, cover with a lid, and cook, covered, for 4 minutes. After 4 minutes, turn off the heat but keep the pan on the stovetop, covered, for another 4 minutes. Do not remove the lid during cooking. After this last 4 minutes, remove the chicken from the pan and transfer to a plate. Let rest for at least 5 minutes before using two forks to shred the chicken.
Step 4
While the chicken cooks, turn on the oven broiler. Place pitas on a baking sheet and top each with 2.5 Tbsp. of barbecue sauce. Use the back of a spoon to spread the barbecue sauce evenly across each pita. Next, divide shredded cheese and chicken between the two pitas. Place the baking sheet under the broiler for 2.5 –3 minutes, or until the cheese has melted (without burning the pita).
Step 5
Remove the pita pizzas from the oven and top with quick pickled onions, cherry tomatoes, basil, and an additional drizzle of barbecue sauce (if desired).
