Make lemon feta sauce. In a food processor, combine all of the ingredients including feta, yogurt, extra virgin olive oil, and lemon juice. Puree until smooth. Season with salt and pepper and set aside.

Use a box grater to grate the tomatoes, discarding the skin. Season with extra virgin olive oil, salt, and pepper. Set aside.

Prepare the harissa chicken arayes. In a large bowl combine chicken with grated onion, harissa, garlic, parsley, cilantro, dill, salt, cumin, black pepper, and coriander. Adjust amount of harissa depending on how spicy you want your arayes (2 tablespoons will yield a medium spice level). Mix until well combined.

Divide the filling into 4 equal portions. Carefully open the pita bread and spread chicken mixture to fill each pita half. Brush both sides of the pita with oil.

Heat a large saute pan over medium heat. Lay the stuffed pita in the pan and cook for 4-5 minutes or until golden brown. Flip and cook for another 4-5 minutes or until golden brown. Remove from heat.

Cut harissa chicken arayes in half if desired. Serve with lemon feta sauce and fresh tomato salsa.