Preheat your oven to 425ºF, ideally using the convection setting.

In a large mixing bowl, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Mix well to coat.

Spread the chicken mixture on a sheet pan in a single layer. Roast for 15 minutes, then toss and roast for another 4-7 minutes until cooked through.

In a separate bowl, whisk together yogurt, dill, parsley, chives, olive oil, lemon juice, and salt. Fold in cabbage and let rest for 10-15 minutes.

Warm pitas until soft, then fill each pita with herby ranch slaw, roasted chicken, and avocado. Serve immediately.