Trim chicken and cut into smaller pieces, about chicken tender size, one inch wide.
Mix marinade ingredients in a bowl, and pour into a zipped plastic bag with trimmed boneless, skinless, chicken breasts. Set aside and let marinade for 30 minutes or longer.
While chicken is marinating, make the tzatziki and chop the cucumbers, tomatoes, and red onions.
Turn your stove top to medium-high, and with a cast iron skillet or grill pan, add olive oil to the skillet.
When the oil is hot, add chicken to the pan, and cook 6-7 minutes on each side, until the internal temperature reaches 165 degrees Fahrenheit.
Warm Carb Balance Soft Taco Flour Tortillas for a few seconds in a skillet or microwave (optional, but I recommend for best flavor).
Spread a Tbsp or so of tzatziki over a Carb Balance Soft Taco Flour Tortilla.
Layer on the cucumbers, tomatoes, red onions, and grilled chicken. Then sprinkle with feta and garnish with fresh dill weed, if desired.