If you are not using pre-cooked chicken, place chicken cutlets into a medium-sized pot and add water to cover. Bring to a boil and then lower the flame and cook until the insides are no longer pink, about 10 to 15 minutes. Remove chicken from water and let cool. Shred chicken with a fork or by hand.

In a saucepan, heat oil over medium flame. Add onions and sauté until translucent, about 10 minutes. Add garlic and sauté another five minutes. Add brown sugar, ketchup, and water and cook over a low flame until just combined. Mix in shredded chicken and cook for five minutes more.

For the coleslaw, place mayonnaise, sugar, vinegar, water, garlic, and salt in a bowl. Blend with an immersion blender. Pour over coleslaw mix and mix well.

To assemble pitas, alternate between placing a large spoonful of coleslaw and a large spoonful of pulled chicken and onions into each pita half, straining out most of the coleslaw dressing. Serve immediately.