In a large mixing bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, olive oil, lemon juice, salt, and pepper. Stir well until all spices are evenly blended. Add the chicken thighs, ensuring they're fully coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, preferably overnight.

In a separate bowl, mix Greek yogurt, more minced garlic, lemon juice, tahini, and a pinch of salt. Whisk until smooth and well combined. Cover the bowl and refrigerate for at least 30 minutes.

Preheat your grill or skillet over medium-high heat. Add the marinated chicken thighs, cooking for about 6-7 minutes on each side until golden brown and an internal temperature of 165°F is reached.

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

On warm pita or flatbread, layer the sliced chicken attractively. Add your choice of fresh vegetables and drizzle the creamy garlic sauce over the top. Wrap the pita tightly around the fillings and enjoy!