In a large mixing bowl, whisk together the ¼ cup olive oil, 3 tbsp lemon juice freshly squeezed, 4 cloves garlic minced minced, 2 tsp ground cumin, 2 tsp smoked paprika smoked, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground cinnamon, ½ tsp ground allspice, ½ tsp cayenne pepper, 1 ½ tsp kosher salt, and ½ tsp black pepper freshly ground until well combined.

Add the 2 lb boneless skinless chicken thighs to the marinade and toss thoroughly to coat every piece. Cover the bowl with plastic wrap (or transfer to a Ziploc bag) and refrigerate for at least 4 hours, or overnight for best results.

While the 2 lb boneless skinless chicken thighs marinates (or just before serving), stir together the ½ cup plain Greek yogurt, 2 tbsp mayonnaise, 4 cloves garlic minced grated, 3 tbsp lemon juice freshly squeezed, and 1 ½ tsp kosher salt in a small mixing bowl until smooth. Taste and adjust seasoning. Cover and refrigerate until ready to use.

When ready to cook, preheat your oven to 425°F. Line a baking sheet with aluminum foil for easy cleanup.

Remove the 2 lb boneless skinless chicken thighs from the marinade and arrange the thighs in a single layer on the prepared baking sheet. Do not crowd them — use two pans if needed. Roast for 30–35 minutes, until the 2 lb boneless skinless chicken thighs is cooked through and the edges are deeply golden and slightly charred.

For extra caramelization, switch the oven to broil for the last 2–3 minutes, watching closely so the 2 lb boneless skinless chicken thighs chars at the edges but doesn't burn.

Remove the 2 lb boneless skinless chicken thighs from the oven and let it rest for 5 minutes. Then slice or chop the thighs into thin strips against the grain.

Warm the pita breads directly over a gas flame for 30 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds.

Spread a generous layer of garlic sauce on each warm pita. Pile on the sliced boneless skinless chicken thighs, then top with 1 medium tomato thinly sliced, ½ medium English cucumber thinly sliced, ½ medium red onion thinly sliced, and shredded 1 cup romaine lettuce shredded. Add a squeeze of fresh medium lemon cut into wedges, a sprinkle of fresh parsley roughly chopped, and an extra drizzle of garlic sauce. Roll or fold and serve immediately.