Preheat the oven to 400°. Tear each pita half into large wedges. Divide between two large rimmed baking sheets, arranging in a single layer. Brush the pita with the oil and sprinkle with the parsley. Season with salt and pepper. Bake until crispy and golden, 5 to 8 minutes. Let cool on the baking sheets.
For the dukkah, place the coriander and cumin seeds in a small skillet and toast over medium heat, stirring often, until aromatic, 3 to 4 minutes; let cool. Transfer to a spice grinder; pulse until very coarsely ground, 3 to 4 pulses. If you don’t have a spice grinder, place the seeds in a resealable plastic freezer bag and seal. Using a heavy skillet, crush the spices. Transfer the spices to a small bowl and stir in the almonds, sesame seeds, 1/4 tsp. salt and 1/4 tsp. pepper.
In a small bowl, whisk the yogurt and 2 tbsp oil. In another small bowl, stir the lemon zest and juice and the remaining 3 tbsp. oil; season the vinaigrette with salt. Spread the yogurt mixture on a large plate and top with the avocados; season with salt. Drizzle with the vinaigrette. Top with the feta, mint and dukkah. Serve with the chips.