In a medium bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, pepper, and the juice of one lemon. Whisk until well blended.

Slice one large onion and place it at the bottom of your slow cooker.

Arrange the boneless skinless chicken thighs on top of the sliced onion.

Pour the marinade over the chicken thighs, ensuring they are thoroughly covered.

Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours.

Once cooked, remove the chicken thighs and shred the meat with two forks.

Serve the shredded chicken in warm pita bread or over rice, garnished with chopped parsley and drizzled with yogurt or tahini.