In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Whisk until well blended. Add chicken thighs and coat them fully. Cover and refrigerate for at least 30 minutes.

Preheat your grill or non-stick pan over medium-high heat and lightly brush with olive oil. It’s ready when water droplets sizzle on contact.

Remove chicken from the fridge and cook on the grill or in the pan for 5-7 minutes on each side until browned and cooked through, with an internal temperature of 165°F (75°C).

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth. Adjust salt to taste.

Once cooked, remove the chicken, let it rest for a few minutes, slice into bite-sized pieces, and serve warm in pita or on a plate with garlic sauce and fresh veggies.