In a large mixing bowl, combine minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne (if using), olive oil, lemon juice, salt, and pepper. Mix well until all ingredients are incorporated into a smooth marinade.

Add your chicken thighs to the bowl with the marinade, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or ideally overnight.

In a separate bowl, whisk together mayonnaise, Greek yogurt (if using), minced garlic, lemon juice, and a pinch of salt. Blend until the sauce is creamy and smooth, then refrigerate until ready to serve.

Preheat your grill or skillet over medium-high heat. Remove the marinated chicken and discard excess marinade. Cook the chicken for 5-7 minutes per side until nicely charred and the internal temperature reaches at least 165°F.

Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing against the grain into thin strips.

Warm pita bread or flatbreads on the grill. Then layer the slices of chicken, fresh vegetables, and drizzle with garlic sauce.