In a large mixing bowl, combine lean chicken mince, crumbled feta, finely chopped red onion, minced garlic, lemon juice, lemon zest, chopped mint, parsley, and a pinch of salt. Mix thoroughly until well combined.

Carefully cut each piece of pita bread in half to form pockets. Gently squeeze some filling into each pocket, ensuring not to overstuff.

Heat olive oil in a non-stick skillet over medium heat. Once hot, place the stuffed pitas into the skillet without crowding. Cook until golden brown and crispy.

For extra crunch, preheat your oven to 180°C (350°F). Transfer the crispy stuffed pitas to a baking sheet and bake for 10-15 minutes.

Once slightly cooled, remove pitas and serve warm with tzatziki sauce.