Wash and dry the fresh produce. Halve the tomatoes. Halve the cucumber(s) lengthwise, then thinly slice crosswise.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally and gently pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until slightly softened and broken down. Add the pulled chicken (tearing the pieces apart before adding). Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Carefully add the red pepper pesto. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the chicken is heated through. Turn off the heat.

Meanwhile, in a large bowl, whisk together the honey, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the arugula and sliced cucumber(s); toss to combine. Wrap the pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Assemble the pitas using the warmed pitas, cooked chicken and tomatoes, feta (crumbling before adding), and tzatziki. Serve the pitas with the salad on the side. Garnish the salad with the peppers. Enjoy!