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

In another bowl, mix together Greek yogurt, minced garlic, lemon juice, tahini, and a pinch of salt. Stir until smooth. Cover and chill in the refrigerator.

Preheat your grill or skillet to medium-high heat. Cook the marinated chicken for about 6–7 minutes on each side or until the internal temperature reaches 165°F.

Let the chicken rest for 5 minutes, then slice into thin strips.

Prepare your pita or flatbread. Layer the sliced chicken in the center, and top with your choice of vegetables. Drizzle with the creamy garlic sauce and enjoy.