In a large bowl, whisk together olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper until well combined. Add the chicken and ensure it's fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for richer flavors.

Preheat your grill or skillet over medium-high heat, adding a drizzle of olive oil. Let it heat for about 5 minutes until the oil shimmers.

Place the marinated chicken on the grill or skillet and cook for 5-7 minutes on each side or until it develops a golden-brown color and reaches an internal temperature of 165°F (75°C).

While the chicken cooks, combine mayonnaise, minced garlic, lemon juice, and a pinch of salt in a small bowl. Whisk until smooth and creamy.

Once cooked, remove the chicken from heat and allow it to rest for 5 minutes. Slice into bite-sized pieces.

To serve, fill warm pita bread with sliced chicken, add a generous amount of garlic sauce, and layer with fresh vegetables.