Mix the grape vinegar, lemon juice, oregano, and thyme in a bowl. Slowly whisk in the oil. Place the Sadia Chicken Thighs in a shallow dish and pour over most of the dressing, reserving 3 tablespoons for the salad. Refrigerate for at least 30 minutes.
Heat a grill plate or large frying pan over medium to high heat. Cook the chicken thighs for 3-4 minutes until golden and thoroughly cooked. Remove and keep warm.
Toss the tomatoes, onion, olives, mint and remaining dressing in a bowl. Slice the chicken, add to the salad, and toss to combine.
Make the tzatziki dressing (ingredients 12-16) by combining all ingredients.
To serve, spread the tzatziki on the toasted pita breads and top with the chicken and salad.