Marinated Chicken Thighs (Grilled in Mini Pitas)

Make the marinade by whisking together Toom Garlic Dip, salt, pepper, minced garlic, dried oregano, lemon juice, mustard and olive oil.
Add the chicken thighs to the marinade and let sit at room temperature for 30 minutes while you prep the toppings.
Once the chicken has sat for 30 minutes, preheat the grill to medium-high heat, about 400F.
Oil the grill well and when heated, place the chicken on the grill and cook for about 6-8 minutes on the first side to get a good sear, flip and then cook for another 7-8 minutes or until cooked through (internal temperature reached 165F).
Remove from the grill and let rest for 5 minutes before chopping the chicken and assembling the pitas. Stuff the pitas with the chopped chicken, large slices of cucumber, sliced tomatoes, red onion, tzatziki and more Toom Garlic Dip if desired.