Place one slice of thin baby Swiss cheese into each of the 4 pita pockets and set aside.
In a small bowl, whisk together 1/2 cup plain Greek yogurt and 1 teaspoon garlic salt until smooth; reserve for drizzling.
In a medium bowl, combine the diced avocados, quartered cherry tomatoes, juice from 1/2 lemon, and half of the cilantro; gently toss and set aside.
Heat 1 teaspoon extra virgin olive oil in a skillet over medium heat; add the 1/2 pound shredded cooked rotisserie chicken and brown for 3–4 minutes, stirring, then sprinkle with the remaining cilantro and remove from heat.
Divide the warmed chicken evenly among the 4 pita pockets (about 1/4 of the chicken per pita).
Drizzle each pita's chicken with some of the yogurt mixture, then top with a generous spoonful of the avocado-tomato mixture.
Serve immediately, or optionally grill the filled pitas in a sandwich press or on a Foreman-style grill for about 2 minutes to warm and lightly toast.
