Preheat oven to 375 degrees F.

Divide the pita wedges among two large baking sheets. Drizzle each with 1 tablespoon of olive oil and a pinch of salt and pepper. Toss to combine and then give the pans a shake to ensure the wedges are in a single layer. Bake until golden brown and crunchy, about 15 to 20 minutes. Toss halfway through baking, for even crunchiness.

In a small bowl, toss together the cherry tomatoes, sliced cucumber, 1 tablespoon olive oil, red wine vinegar, and a pinch of salt and pepper until evenly combined. Set aside.

In a separate bowl, stir together the yogurt, finely chopped cucumber, half of the mint, half of the parsley, half of the oregano, half of the dill, lemon juice, and a pinch of salt and pepper until evenly combined. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Cover with plastic wrap and place in the fridge until ready to use. This can be made up to 3 days in advance.

Set a large skillet over medium-high heat with the remaining tablespoon of olive oil. Once hot, add in the ground lamb. Using a wooden spoon, break up the meat and cook until no longer red or pink, and it has begun to crisp up, about 10 to 15 minutes. Stir in the chopped yellow onion and garlic. Season with salt, pepper, crushed red pepper flakes, remaining mint, parsley, and oregano. Stir to combine and cook for a minute longer. Remove from heat.

To assemble, combine the toasted pita chips onto one baking dish or serving platter. Drizzle the top with the cucumber yogurt sauce. Then top with the browned lamb, the marinated tomatoes and cucumbers, olives, red onion, feta, fresh mint, parsley, and remaining dill. Serve with lemon wedges and enjoy.