Whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper in a large glass bowl. This marinade tenderizes the meat and imparts a golden hue.

Add the chicken thighs to the bowl and coat them thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best flavor. If short on time, marinate for 30 minutes.

While the chicken marinates, prepare the garlic sauce. In a food processor, pulse the peeled garlic cloves with salt until finely minced. With the motor running, slowly drizzle in the oil in a thin stream, alternating with splashes of lemon juice, until emulsified into a fluffy white sauce.

Preheat your outdoor grill or a large cast iron skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until internal temperature reaches 165°F. Cook in batches if necessary to avoid crowding.

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

Serve with warm pita, garlic sauce, onions, parsley, pickles, tomatoes, and cucumbers. Build wraps by smearing sauce on pita, adding chicken and toppings.