10-Minute Chicken Flatbreads with Hummus and Yogurt
['1 pound boneless, skinless chicken thighs or breasts, thinly sliced crosswise', '1 teaspoon ground cumin', '1 teaspoon kosher salt', '1/2 teaspoon freshly ground black pepper', '1 tablespoon olive oil, plus more for serving', '3 mini seedless cucumbers, sliced into 1/4" coins (about 8 ounces)', '1 large tomato, cut into 1/2" cubes (about 12 ounces)', '1 (10-ounce) container hummus', '1 cup plain unsweetened yogurt (either Greek or regular)', '1/4 cup parsley leaves (optional)', '4 pitas', 'Lemon wedges and flaky sea salt (for serving)']
Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.
Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.
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