• Preheat oven to 400℉. Line a 12x17 inch baking sheet with parchment paper.

Chicken:

• Toss the chicken pieces with all of the spices listed in this section.
• Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add in the chicken (separating the meat) and cook for 8-10 minutes until done, brown and juicy. Set aside.

Zucchini Roll:

• Sprinkle the baking sheet with cheese so that there is a thin even layer of cheese. Next, line up all of the zucchini slices so that they are not totally overlapping but right next to one another. Lightly brush the zucchini with olive oil. Then, season with salt, garlic powder, onion powder and paprika generously. Bake for 15-18 minutes (rotating the pan halfway through) or until golden brown and crispy.

Assembly:

• Once the zucchini is done allow them to cool for just two minutes (don't wait too long because the zucchini sheet will harden and you won't be able to roll it). Flip the zucchini sheet over. In one long thick line, add on the tzatziki, chicken, tomatoes, onions, parsley and top with more tzatziki. Start rolling tightly from the short side of the rectangle, upwards towards the other short side. Reposition the roll on the baking sheet so that the seem side is down and tucked under the roll. Slice and serve!