In a large mixing bowl, combine 3 tablespoons of olive oil, 1 tablespoon of ground cumin, 1 tablespoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of ground coriander, ½ teaspoon of cinnamon, 4 minced garlic cloves, the juice of 1 lemon, salt, and pepper. Whisk to blend.

Cut 1.5 pounds of chicken thighs into strips and add to the marinade, ensuring each piece is coated. Cover with plastic wrap and marinate for at least 30 minutes in the fridge.

Preheat your grill or non-stick pan over medium-high heat with a drizzle of olive oil.

Cook marinated chicken strips in a single layer, about 5-7 minutes on each side until cooked through and golden-brown.

While chicken is cooking, whisk together ½ cup of mayonnaise, 3 cloves of minced garlic, juice of ½ lemon, and a pinch of salt for the garlic sauce.

Let the chicken rest for 5 minutes, then slice into bite-sized pieces.

Serve inside warm pita bread with fresh vegetables and drizzle generously with garlic sauce.