In a large mixing bowl, whisk together ¼ cup of olive oil, 1 teaspoon each of ground cumin, paprika, turmeric, cinnamon, and black pepper, along with 1 tablespoon of salt, 1 teaspoon of ground coriander, 3 minced garlic cloves, and the juice of 1 lemon.

Add the boneless, skinless chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to infuse.

Preheat a grill pan or your oven to medium-high heat. If using a grill, cook the marinated chicken for 5-6 minutes on each side until internal temperature reaches 165°F.

Once cooked, remove the chicken from the heat and let it rest on a cutting board for 5 minutes.

In a separate bowl, mix together 1 cup of plain Greek yogurt, ¼ cup of mayonnaise, 2 minced garlic cloves, the juice of ½ a lemon, and a pinch of salt.

To serve, place the sliced chicken in warm pita wraps, over a bed of rice, or on top of a fresh salad. Drizzle the creamy garlic sauce over the chicken.