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Chicken Gyros with Cucumber Salsa and Tsatsiki

['2 Kirby cucumbers, divided', '1 1/2 cups Greek yogurt (3/4 pounds)', '1 teaspoon fresh lemon juice, divided', '5 garlic cloves, minced, divided', '1 pint grape tomatoes, quartered', '1 small red onion, halved and thinly sliced', '1/3 cup chopped flat-leaf parsley', '1/4 cup chopped mint', '1/4 cup extra-virgin olive oil', '1 rounded teaspoon dried oregano', '1 rounded teaspoon dried rosemary, crumbled', '1 (12-ounces) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds', '1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock', '1/2 head iceberg lettuce', 'thinly sliced']

Preheat broiler.
Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.

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