This is best made when the rotisserie chicken is still warm. If your pitas are a bit stale and don't roll up well, cut them into half circles, and stuff the pita pockets with the chicken mixture.
Preheat oven to 375°.
Combine first 4 ingredients in a large bowl, tossing to coat.
Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.
Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.