Heat a frying pan over medium heat and melt 25g of butter.
Brown chicken livers in the hot pan until colored but not fully cooked.
Add sliced onion and cook for five minutes.
Add garlic and chilli flakes and cook for two more minutes.
Squeeze in lemon juice to taste and add the remaining 25g of butter.
Baste livers for two minutes until the sauce bubbles and livers are firm with a hint of pink.
Mix through the yoghurt, season with salt and pepper, and remove from heat to rest.
Mix parsley, diced onion, lemon zest, and olive oil to make the salad.
Toast the pitta breads and slit them open along one side.
Fill pitta pockets with chicken livers and top with parsley salad to serve.