• In a large bowl, dissolve 2 tablespoons kosher salt into 4 cups cold water. Add chicken, cover and refrigerate for at least 1½ hours or up to 8 hours.
  
• Combine oil, dill, oregano, 1 teaspoon lemon zest, honey, ½ teaspoon kosher salt and ¼ teaspoon pepper in a medium bowl.
• Slice zested lemon into thin rounds.
• Measure out ¼ cup oil mixture and set aside. Drain chicken then arrange in an even layer on a baking sheet and pat dry with paper towels. Transfer chicken to bowl with remaining oil mixture; toss to coat and season with ½ teaspoon kosher salt.

  Wipe baking sheet dry with paper towels.
• Thread 2 chunks of onion onto a 12-inch metal or wood skewer. Thread 4 chunks of chicken onto skewer followed by a lemon slice and another 4 chunks of chicken, another lemon slice and 4 more pieces of chicken. Thread 2 more chunks of onion onto end of skewer; place on baking sheet.
  
• Repeat threading until all chicken is used; 4–5 skewers total.

To Broil:

• Heat oven to broil with rack set 6 inches from element. Broil skewers until an instant read thermometer inserted in the center registers 160ºF, about 12–15 mins.
• Spritz pita with water then broil just until warmed through, 1 minute.

To Broil:

• Prepare a charcoal grill or heat a gas grill to medium. Grill chicken over direct heat, turning occasionally, until an instant-read thermometer registers 160ºF, about 10 minutes.
• Spritz pita with water then grill just until warmed through, 1 minute.

To serve:

• Brush some reserved oil mix over skewers.
• Serve skewers on a platter with warmed pita bread, remaining oil mixture and homemade tzatziki.