Begin by preparing the marinade for the chicken. In a small bowl, combine minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, pepper, lemon juice, and olive oil. Mix well until all spices are evenly incorporated.

Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 1 hour, but for best results, marinate for 4 hours or overnight to deepen the flavors. I like to marinate mine overnight—it’s a little trick I picked up from my grandma’s kitchen, which makes the chicken incredibly tender and flavorful.

When ready to cook, preheat your grill, skillet, or oven to medium-high heat. If using a skillet, add a splash of olive oil to prevent sticking. Remove the chicken from the marinade, letting excess drip off, and cook until golden brown and cooked through—about 6-8 minutes per side if grilling or skillet-cooking. For oven roasting, spread the chicken on a lined baking sheet and roast at 400°F for about 20-25 minutes, flipping halfway through. The key is to get those beautiful caramelized edges, which my grandma always achieved by high heat and patience.

While the chicken cooks, prepare the garlic sauce. In a bowl, combine mayonnaise or Greek yogurt with minced garlic, lemon juice, olive oil, and a pinch of salt. Mix thoroughly. For an extra punch, add a dash of cayenne or smoked paprika. I love making this sauce because it’s so versatile—great for spreading on pita, drizzling over salads, or even as a dip for veggies. It’s my go-to for adding that creamy, garlicky goodness to any meal.

Once the chicken is cooked, let it rest for a few minutes, then slice it thinly. Warm the pita or flatbread slightly—either in the oven or on a skillet—and layer the sliced chicken on top. Drizzle generously with garlic sauce, garnish with chopped parsley, and serve immediately. I always like to add fresh veggies like sliced cucumbers, pickles, or tomatoes for extra crunch and freshness.