Remove all the fat from the chicken and rinse it with cold water. Pat dry.
Cut chicken into small cubes.
Put chicken in a large bowl. Add yogurt, ginger garlic paste, salt, paprika, cumin and lemon juice. Stir to coat evenly.
Cover and marinate for 30 minutes to blend flavors.
Now heat 1 tablespoon oil in a non-stick pan. Add marinated chicken.
Stir and cook for 10-12 minutes or until chicken is no longer pink and all juices run clear.
Allow to cool.
To make sauce: In a small bowl, mix together cream cheese, mayonnaise, chili garlic sauce and paprika powder.
Cut the pita bread into halves and gently pull each half open to form a pocket.
Fill each with salad leaves, onion, cucumber and lemon wedges.
Divide the chicken tikka mixture among the pita pockets. Drizzle it with with prepared sauce. Delicious Chicken Pita Pockets are ready to eat. Enjoy!!