For the brine
In a pot, add the water, peppercorns, bay leaves, garlic, parsley, thyme, salt, honey and lemon cut in half.
Transfer to high and bring to a boil.
Remove and allow to cool. Drain and set the brine aside.
For the chicken
Cut the chicken into thin strips and place them in a bowl.
Add enough brine to the bowl to cover the chicken, cover with plastic wrap and make sure it is touching the mixture so that the chicken stays submerged in the brine. Transfer to the refrigerator for about 1 hour.
Place a frying pan over high heat.
Drain the chicken and wipe well with some paper towels.
Add the olive oil and transfer in batches to the hot pan. Cook each batch for 3-5 minutes until well done and nicely browned.
For the sauce
In a bowl, add the mayonnaise, mustard, honey, salt, pepper and mix well.
For the composition
Cut the tomato and onion into slices. Finely chop the parsley and set aside.
Spread the Pita Breads on your workbench, distribute the sauce, chicken, onion, tomato, parsley, potatoes and paprika.
Wrap with parchment paper and foil and serve.