Ingredients:

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2 pounds boneless, skinless chicken thighs

¼ cup olive oil

¼ cup plain yogurt

2 tablespoons apple cider vinegar

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

Juice of 1 lemon

Pita bread or flatbreads for serving

Fresh vegetables (lettuce, tomatoes, cucumbers) for garnish

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For the creamy garlic sauce:

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½ cup mayonnaise

¼ cup plain yogurt

2 cloves garlic, minced

1 tablespoon lemon juice

Salt and pepper to taste

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Instructions:

1. In a large bowl, combine olive oil, yogurt, apple cider vinegar, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Mix well to create a marinade.

2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.

3. Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side, or until the chicken is cooked through and has a nice char.

4. While the chicken is cooking, prepare the creamy garlic sauce by mixing together mayonnaise, yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste.

5. Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.

6. Serve the sliced chicken in pita bread or flatbreads, topped with fresh vegetables and drizzled with creamy garlic sauce.