# What You Need:
→ Marinade
01 - 3 tablespoons olive oil or avocado oil
02 - 1 teaspoon ground cumin
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground turmeric
05 - 1 teaspoon ground coriander
06 - 1 teaspoon ground cinnamon
07 - 4 cloves garlic, minced
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon salt
10 - 1 teaspoon freshly ground black pepper
→ Chicken
11 - 1 pound boneless, skinless chicken thighs or breasts
→ Garlic Sauce
12 - 1 cup mayonnaise or Greek yogurt
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh lemon juice
15 - Pinch of salt
→ For Serving
16 - Pita bread or flatbreads
17 - Sliced cucumbers
18 - Sliced tomatoes
19 - Sliced red onion
20 - Fresh parsley or cilantro, chopped
# Directions:
01 - In a large mixing bowl, whisk together olive oil, cumin, smoked paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper until fully combined.
02 - Add chicken thighs or breasts to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for enhanced flavor development.
03 - Preheat a grill or non-stick skillet over medium-high heat. Lightly coat the surface with oil to prevent sticking.
04 - Remove chicken from marinade and place on the heated grill or pan. Cook for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes.
05 - Once rested, slice the cooked chicken into strips or bite-sized pieces for serving.
06 - In a small bowl, whisk together mayonnaise or Greek yogurt, minced garlic, lemon juice, and salt. Adjust seasoning to taste.
07 - Arrange sliced chicken in pita bread or on a serving plate. Drizzle generously with garlic sauce and top with fresh vegetables and herbs as desired.
