In a large mixing bowl, whisk together olive oil, ground cumin, paprika, turmeric, cinnamon, black pepper, salt, ground coriander, minced garlic, and lemon juice until well combined.

Add the chicken thighs to the marinade, ensuring each piece is generously coated, then refrigerate for at least 1 hour.

Preheat your grill pan or oven to medium-high heat (about 425°F). Cook the marinated chicken thighs on the grill for 5-6 minutes per side or roast in the oven for 25-30 minutes.

Remove the chicken from the heat, let it rest for 5 minutes, then slice into thin strips.

Prepare the garlic sauce by mixing Greek yogurt, mayonnaise, minced garlic, additional lemon juice, and salt together until smooth.

Serve the sliced chicken in pita wraps, rice bowls, or over salad, drizzling generously with the garlic sauce.