Rinse and dice the tomato in to a small dice. Rinse and thinly slice the green onions and Red Fresno Chili on a bias. Rinse and cut the lemon in half, and zest the rind to make about 1 Tsp. of lemon zest. Roughly chop the garlic.

Place the yogurt, garlic, juice and zest of the lemon, and 1 Tbsp. green onion in a mixing bowl. Mix together to incorporate. Season with salt and pepper to taste. Refrigerate until plating.

Combine the rice and 1 cup water in a medium-sized pot and bring to a boil. Cover and reduce heat to low simmer. Cook for 10-12 minutes. When cooked, add the turmeric, 1 Tsp. olive oil, and salt and pepper to taste. Remove from heat and keep covered until plating. Fluff rice with a fork before plating.

Slice the chicken into ½-inch pieces. Season the chicken with oregano and pinch of salt and pepper. Heat a medium-sized sauté pan and 2 Tsp. olive oil over medium-high heat. When hot, add the chicken. Cook the chicken for 6-8 minutes, or until the chicken is beginning to brown and is white throughout. Remove chicken from the pan, cover, and reserve.

Slice the pita breads in half and toast or warm in the oven, if desired. Sauce the inside of the pitas with yogurt sauce. Fill the pita with chicken, tomato, green onion, and Fresno Chili. Place the pita on a plate. Compose a pile of turmeric rice next to the plated pita and add an additional dollop of yogurt sauce, if desired.