Before you start, preheat oven to 200°C (or 180°C fan bake).
Prep capsicum. Heat oil in a large fry-pan on high heat. Cook capsicum and corn for 4-5 minutes, until starting to char. Meanwhile, prep tomato. In a medium bowl, toss capsicum, corn and tomato with vinegar. Season to taste with salt and pepper. Reserve pan.
Pat chicken dry, dice 2cm and toss with spices, salt and chilli flakes (if using). Keep plain for fussy little foodies. Season with salt and pepper.
Return reserved pan to medium-high heat with oil. Cook chicken, turning frequently, for 7-8 minutes or until cooked through. Remove from heat and stir through first measure of sour cream.
Prep pita and place on an oven tray. Cook for about 5 minutes, until warmed through. Prep lettuce.
Serve pitas with chicken, salsa, lettuce, sour cream and chilli flakes for adults.