Chop the red onion, onion, and bell peppers. Place them on a parchment-lined baking sheet, add a third of the spice mix (salt, oregano, garlic powder, cumin, paprika) and a little oil. Mix well. Bake at 190°C (375°F) for 15-20 minutes.
Cut the chicken breasts and thighs into chunks. In a bowl, toss the chicken with the remaining spice mix, a little oil, and the juice of one lemon. Mix thoroughly.
Spread the seasoned chicken evenly over the baked vegetables on the baking sheet. Bake for another 20-30 minutes at 200°C (400°F).
Prepare the protein sauce by combining the 0% Greek yogurt, light mayonnaise, a dash of paprika, hot sauce to taste, and a splash of pickle juice. Mix until smooth.
Towards the end of the baking time, sprinkle about half of the light cheese over the chicken and vegetables in the pan.
Divide the cooked chicken and vegetable mixture across 8 tortillas. Top with the protein sauce and the remaining cheese. Wrap tightly, and optionally toast on a pan before serving.
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