In a large mixing bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and black pepper to create a fragrant marinade. Add chicken thighs, ensuring they’re thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight.

In a separate bowl, mix Greek yogurt, minced garlic, lemon juice, tahini, and a pinch of salt. Stir until smooth and well combined, then refrigerate.

Preheat a grill or skillet over medium-high heat. Cook marinated chicken thighs for 6-7 minutes on each side, or until golden-brown and reaches an internal temperature of 165°F (75°C). Let the chicken rest for 5 minutes.

Slice the rested chicken into thin strips and place them in pita or flatbread. Drizzle with creamy garlic sauce and add fresh vegetables like lettuce, tomatoes, and cucumbers. Wrap the pita tightly.