Creating Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw is straightforward if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Marinade: In a bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Marinate Chicken: Coat the chicken breasts evenly with the marinade. Let them sit for about 5-10 minutes to soak up the flavors.
4. Cook Chicken: Place the marinated chicken on a large baking sheet lined with parchment paper. Cook in the preheated oven for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
5. Prepare Slaw: While the chicken is cooking, prepare the herb ranch slaw. In a large bowl, combine shredded cabbage, shredded carrots, Greek yogurt, parsley, cilantro, apple cider vinegar, honey, salt, and pepper. Mix well until combined.
6. Warm Pitas: In the last 5 minutes of cooking, wrap the pitas in aluminum foil and place them in the oven to warm.
7. Slice Chicken: Once cooked, remove the chicken from the oven and let it rest briefly. Then, slice it into thin strips.
8. Assemble Pitas: To assemble, place sliced chicken into each pita, then top with the fresh herb ranch slaw.
9. Serve: Enjoy your delicious Easy Sheet Pan Chicken Pitas immediately while warm!

This step-by-step guide will help you create a delicious and satisfying meal that everyone will love.