In a large mixing bowl, combine the lean chicken mince, crumbled feta cheese, finely chopped red onion, minced garlic, lemon juice, and zest. Add the fresh mint and parsley, seasoning generously with salt and pepper. Mix thoroughly.

Carefully slice the pita bread in half to create pockets. Fill each pita half with the chicken and feta mixture, leaving space at the top for closing.

Heat about 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, place the stuffed pitas in the skillet, cooking for 3-4 minutes on each side until golden brown.

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

Let them cool for a couple of minutes before serving warm with tzatziki sauce or your favorite dipping sauce.