Add to boiling water onions, garlic, celery and chicken breasts. Season with salt, Ground White Pepper and Chicken seasoning. Cook until tender.

Shred chicken with a fork and set aside.

Heat a frying pan and sauté the onions on a medium heat. Add the chicken and lower heat to simmer.

Season chicken with the Marjoram, Thyme, honey, Ground Clove, Ground White Pepper. Add the teriyaki sauce.

Toast the pita breads and cut in half to form the pockets. Fill with teriyaki chicken.