Arabian Chicken in Pita

2 pounds skinless, boneless chicken breasts, 
cut into thin slices

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon red [cayenne] pepper or chili powder
2 Tablespoons lemon juice

2 Tablespoons olive oil

3 8"pita breads - or use large buns
6 lettuce leaves
1 onion, finely chopped
sliced tomatoes
bacon
mayonnaise

Place chicken in large shallow baking dish.
Combine salt and spices in a small bowl.
Combine chicken, spice mixture and lemon juice until 
chicken is coated.  Cover and marinate in fridge 4 - 6 hours, 
or overnight.

Heat a wok until hot.  Add olive oil, and swirl to coat wok.
Add coated chicken pieces and stir fry 2 to 3 minutes, working 
with small batches.
Remove chicken to paper towel to drain.

Preheat broiler.  Arrange pitas on a broiler pan and heat under 
broiler, 1 or 2 minutes, turning once during heating.
Cut each pita crosswise in half to open, and place a lettuce leaf 
in each half.
Spoon equal amounts of chicken strips into pitas.  Sprinkle with 
chopped onion, tomatoes and bacon.