In a large mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Whisk until well blended and fragrant.

Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to overnight.

While the chicken marinates, preheat your grill or a non-stick skillet over medium-high heat for about 5 minutes.

Carefully place the marinated chicken strips onto the grill or pan, ensuring they are spaced apart. Cook for 5-7 minutes on each side, until golden brown and internal temperature reaches 165°F (75°C).

Once fully cooked, remove the chicken from heat and let it rest for 5 minutes. After resting, slice into bite-sized pieces.

In a mixing bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth and creamy.

Assemble your Chicken Shawarma by placing the sliced chicken in warm pita bread or serving it on a plate. Drizzle generously with garlic sauce and pair with fresh vegetables.