In a large mixing bowl, whisk together olive oil, ground cumin, paprika, turmeric, ground cinnamon, ground coriander, black pepper, salt, minced garlic, and the juice of one lemon.

Add the boneless, skinless chicken thighs to the marinade, turning them to coat evenly. Cover the bowl with plastic wrap or transfer the chicken to a zip-top bag, squeezing out excess air. Refrigerate for at least 1 hour, or up to 8 hours.

Preheat your grill pan or oven to medium-high heat (about 425°F). Cook the marinated chicken thighs for approximately 5-6 minutes on each side until they are golden brown and reach an internal temperature of 165°F. For oven-roasting, arrange the chicken on a baking sheet and roast for 25-30 minutes, flipping once for even cooking.

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. Slice the chicken into thin strips.

In a small bowl, whisk together plain Greek yogurt, mayonnaise, grated garlic, lemon juice, and a pinch of salt until smooth and well-blended. Cover and refrigerate until you’re ready to serve.

To serve, take warm pita or flatbread, layer on the sliced chicken, add fresh vegetables, and drizzle with the creamy garlic sauce. Enjoy as a wrap, in a rice bowl, or alongside a fresh salad.