1. Combine cumin and chili powder in plastic bag. Add chicken and shake to coat.
2. Heat oil in large skillet over medium heat. Add chicken; cook 5 minutes or until chicken is no longer pink, stirring frequently. Remove from heat and set aside to cool.
3. In large bowl combine lemon juice, beans, green onions, bell pepper and parsley, mixing well. Stir in chicken. Add salt and pepper.
4. Divide chicken mixture and stuff into pita pockets, top with either yogurt or sour cream.