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In a large bowl, mix together the olive oil, lemon juice, minced garlic, cayenne powder, turmeric powder, ground coriander, smoked paprika, ground cumin, salt, and black pepper until a thick paste forms.
Add the chicken thighs to the bowl and toss them to ensure they are well coated. Allow the chicken to marinate for at least 30 minutes, or up to overnight for more flavor.
While the chicken is marinating, prepare the garlic sauce by combining Greek yogurt, mayo, lemon juice, grated garlic, salt, cumin, and freshly cracked black pepper in a separate bowl. Mix until smooth and refrigerate until needed.
Cook the marinated chicken by air frying it at 425°F for 11-14 minutes, or pan-frying each side for 4-6 minutes until fully cooked and the internal temperature reaches 165°F.
Once cooked, let the chicken rest for a few minutes before slicing it thinly.
Take a piece of lavash bread and spread a layer of garlic sauce over it. Add a handful of sliced chicken, a few pickles, and some thinly sliced red onions.
Roll the lavash tightly to form a wrap. Repeat this process with the remaining lavash breads.
In a pan, heat 1-2 tablespoons of beef tallow over medium heat and fry the wraps for 1-2 minutes on each side until they are golden brown and crispy. Fry in batches if necessary.
Serve the wraps immediately with extra garlic sauce on the side.