In a medium-sized bowl, mix together the lemon juice, salt, oregano, coriander, cumin, pepper, garlic and 1 tbsp olive oil.
Add the cut chicken and toss to combine. Set aside.
Heat cast-iron or heavy-bottomed pan to high heat.
Add 1 tbsp olive oil and spread it around to coat the bottom of the pan. Add the chicken in a single layer in the pan (you may have to do more than one batch).
Cook for 2-3 minutes on each side, flipping the chicken chunks when they are golden and fully cooked. Toss in chopped cilantro, and mix. Remove from heat and set aside.
Add 2 tablespoons crumbled feta to one piece of the naan and mash it with the back of a spoon so it sticks to the naan.
Top with cooked chicken and sliced olives.
Roll up and secure with a toothpick.
Wipe out the pan you used to cook the chicken.
Place the rolled up warp back in the pan, seam side down for 1-2 minutes, then turn and heat the other side for 1-2 minutes.