Preheat the oven to 425°F. Grease a large sheet pan with olive oil. Soak 5 (8-inch) bamboo skewers in a shallow dish of water.
Pat the chicken thighs dry and slice into 2-inch square pieces. Toss them in the olive oil, garlic, salt, oregano, dijon mustard, honey, and lemon zest.
8 boneless skinless chicken thighs, 2 Tablespoons olive oil, 4 cloves garlic, 2 teaspoons kosher salt, 2 teaspoons dried oregano, 1 Tablespoons Djion mustard, 1 Tablespoon honey, Zest of 1 lemon
Skewer the pieces onto the skewers and pack them very tightly. Place them on the baking pan. Bake them for 20 minutes, flipping halfway through.
While they’re baking, combine the tzaziki sauce ingredients in a medium bowl.
1 English cucumber, 1 1/2 cups full fat plain Greek yogurt, 1 Tablespoon olive oil, 2 teaspoons lemon juice, 1 clove garlic
In the last few minutes of baking the chicken, add the naan or pita to the pan to warm it through. Remove from the oven and spread the tzaziki on the pita then add shredded lettuce. Slide the chicken off of skewer and fill each gyro. Top with feta, toamtoes, red onion, and more sauce.