Mix yogurt, tomato paste, olive oil, vinegar or lemon juice, minced garlic, cumin, paprika, coriander, cinnamon, black pepper, salt, and cayenne together
Coat the thinly sliced chicken thighs with the marinade mixture
Marinate for at least 3 hours, preferably overnight
Bring chicken to room temperature before cooking
Cook using one of the following methods: Grill for 3-4 minutes each side until charred, Pan-fry for 10-12 minutes flipping occasionally, or Air-fry at 190°C for 8 minutes, flip, then cook for another 4 minutes
Serve with warm pita, creamy tzatziki, and fresh salad or fattoush
