Cut the chicken into 1 inch pieces and pat them dry. Toss with the oregano, cumin, 0.25 tsp of the salt, and the pepper until evenly coated.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook without moving it for 3 minutes, then stir and cook 3 to 4 minutes more, until browned and 165°F inside. Turn off the heat.

While the chicken cooks, dice the cucumber and halve the tomatoes. Slice the red onion very thin. Toss them in a bowl with the lemon juice and the remaining 0.25 tsp salt and let it sit while you finish.

Warm the pitas for 20 seconds in the microwave or 30 seconds per side in a dry skillet, then cut each one into 4 wedges.

Spread 0.25 cup of hummus around the bottom and up the sides of each of 4 bowls with the back of a spoon.

Divide the chicken over the hummus, then spoon the cucumber tomato salad alongside it, including any juice in the bowl.

Top each bowl with the olives and crumbled feta, tuck 2 pita wedges into the side, and serve. A drizzle of olive oil over the hummus is optional but worth it.