Do ahead: Combine all ingredients for marinade except olive oil in a food processor or small blender. Once the blender is going drizzle in olive oil slowly until all ingredients are incorporated. Give it a taste and see if you need more honey or salt and pepper.
Marinate chicken breasts for 6 hours or overnight.
If using homemade yogurt, strain in a strainer or cheesecloth for at least 3 hours or until desired thickness.
Next Steps: Preheat oven to 350
Remove Chicken from marinade and pat dry. Melt 1 tablespoon of ghee in an ovenproof skillet over medium-high heat. Sear chicken on each side until golden brown then put directly into the preheated oven for 7-8 minutes. (The only time I leave the chicken in the oven longer is if the pieces of chicken are really large. You can also use an instant-read thermometer.) Allow the chicken to rest on a plate for about 10 minutes.
Combine yogurt with dill, oregano, chives, lemons zest, lemon juice, salt and pepper. Blend well!
Once the chicken has rested, slice diagonally in thin slices.
Heat tortilla or wrap on a heated skillet for a few moments until warm and pliable.
Layer chicken, greens, tomato, red onion, feta cheese and yogurt sauce in a Siete tortilla or wrap of choice. Roll and EAT!