Wash chicken and cut into thin strips (about one inch wide); pat dry.

Make a paste out of the spices and vinegar and, using your fingertips, rub evenly into the chicken.

Let marinate in fridge, covered, for two to three hours.

Coat the bottom of a frying pan with oil and sauté chicken pieces on all sides on medium-high heat until tender, almost 10 minutes. Stir constantly.

Serve hot with warm pita.