Cut the chicken into two even pieces and combine all the marinade ingredients into a container, pop into the fridge for a couple of hours or overnight if you have the time.
Preheat the oven to 180degrees.
Oil a large oven tray and place the drained chicken and vegetables spreading across the oven tray evenly, sprinkle with the olives, sun dried tomatoes and three quarters of the feta.
Bake for 15-20 minutes until the chicken has cooked through and the pumpkin is soft.
While the chicken is cooking, prepare the tzatziki sauce and pita pockets.
Place the grated cucumber in a clean tea towel and squeeze out as much liquid as you can then sprinkle with man grind.
Add the cucumber, yoghurt, tzatziki and lemon juice to a small bowl. Stir to combine.
Char the pita over an open flame or pop in the toaster, then cut into quarters.
Serve the chicken and vegetables, with the pita, dollops of tzatziki, a sprinkling of remaining feta and parsley.