In a medium mixing bowl, add all of the ingredients for the coleslaw dressing in the mix together well until uniform. Add slaw and toss to coat. Let’s sit in the fridge while you prep everything else.

Cut your chicken into chunks, season with salt and pepper, spray well with cooking spray and cook until fully done using your favorite method (I air fry for 14 min at 360F).

Combine all sauce ingredients except for cornstarch slurry in a small sauce pan and mixed together.

Stir sauce over medium heat for 3 to 4 minutes, until just starting to bubble. Add cornstarch slurry and mix for about a minute, until sauce thickens. Remove from heat. Toss chicken chunks in sauce and coat fully.

To assemble each pita, add one serving of chicken, one serving of coleslaw, and garnish with chopped green onion. Optional: add a drizzle of light ranch!