In a mixing bowl, combine olive oil, minced garlic, dried oregano, ground cumin, salt, and pepper. Add the chicken, ensuring it's well-coated. Cover and refrigerate for at least 30 minutes.

Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for 6–7 minutes on each side until the internal temperature reaches 165°F. Remove and let rest before slicing.

In a separate bowl, whisk together Greek yogurt and lemon juice until smooth and creamy.

In a large bowl, combine diced tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese. Toss gently.

Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

On each tortilla, layer chicken, salad topping, and drizzle with yogurt sauce. Serve warm.

Garnish with fresh parsley before serving.