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

While the chicken marinates, mix plain Greek yogurt, minced garlic, lemon juice, tahini, and a pinch of salt in another bowl until smooth.

Preheat your grill or skillet to medium-high heat. Cook marinated chicken thighs for 6-7 minutes per side until golden-brown and internal temperature reaches 165°F.

Remove the chicken from heat and let it rest for 5 minutes before slicing into thin strips.

Grab pita bread, place sliced chicken in the center, layer with fresh vegetables, and drizzle creamy garlic sauce over the top.

Roll or fold the wraps and serve immediately for the best texture.