Marinate the chicken:
In a glass bowl, place the chicken strips and add all the marinade ingredients except the honey. Mix well to coat. Cover and refrigerate for as long as possible (at least 30–60 minutes).

Cook the chicken:
Heat a non-stick pan over high heat. Cook the chicken in two batches to maintain the temperature and avoid steaming. Once golden brown on all sides, add the honey, reduce the heat, and cook for 1 more minute until caramelized.

Assemble the gyros:
Place a pita on your work surface. Add cooked chicken, cherry tomatoes, and onion. Top with a generous spoonful of Light Mayonnaise, a sprinkle of smoked paprika, and some fresh parsley. Wrap and serve warm.

In a food processor, pulse the corn flakes 4-5 times until they are not completely crushed. In the same food processor, blend the chicken fillets with the onion, paprika, and salt. With your hands, shape the chicken mixture into small chicken bites. Coat them completely with Ketchup & Mayo Sauce Condito. Let them marinate in the fridge for as long as you have.

Dip the chicken bites into the corn flakes, pressing gently to coat. Bake in an air fryer at 180°C  for 15 minutes, or in a preheated oven at 180°C for 25 minutes.

Serve with extra Ketchup & Mayo Sauce Condito on the side.