ras el hanout (store-bought or homemade)
Make the tzatziki: Toss zucchini in a small bowl with a pinch of salt. Let sit for five minutes, then firmly squeeze between paper towels to release excess water and drain. Combine the zucchini with 3 tablespoons olive oil and the remaining tzatziki ingredients. Season with salt, as desired, and store in the fridge until ready to serve.
Season the chicken with salt, pepper, and the ras el hanout spice blend. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, about 3 to 4 minutes per side, then remove from heat. Slice into thin strips.
In a large bowl, combine the zucchini, cabbage, tomatoes, and mint. Add the chicken and tzatziki and toss to combine. Serve with a side of pita.