Mix cucumber slices and water. Let chill in the refrigerator until ready to serve.

Soft-Boil the Eggs: Place eggs in a small pot and cover with cool water. Bring to a boil, then lower the heat to medium-low and simmer for 3 minutes.

Remove eggs and place them in cold water. Once cool enough, peel the shells under running water for easier removal. Chop gently.

Cook the Chicken: Slice the chicken breasts into strips. Pat dry and season with salt, paprika, garlic powder, and onion powder. Heat the olive oil in a pan over medium-high heat. Add the chicken strips and cook on both sides until the internal temperature reaches 160°F (71°C), about 6 - 8 minutes. Once cooked, let the chicken cool slightly.

On a cutting board chop the chicken, avocado, soft-boiled eggs, mozzarella, kalamata olives, sun-dried tomatoes all together.

Then add to a bowl and mix with mayo, Sriracha sauce, dill, and sesame seeds. Mix thoroughly until all ingredients are evenly combined and the salad is creamy. Adjust seasoning with salt or additional Sriracha if desired.

Assemble the Pitas: Carefully cut the pitas in half to create pockets. Stuff each pita pocket with the creamy chicken salad mixture.

Prepare the Apple Slices: Core and slice the apples into wedges or thin slices.

Serve creamy chopped chicken salad stuffed pitas with apples and cucumber water.