2 lbs boneless chicken thighs or breasts
3 tbsp plain yogurt
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp lemon juice
2 tsp ground cumin
2 tsp ground paprika
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
Mix yogurt, olive oil, garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, salt, black pepper, and cayenne
Coat chicken with the marinade
Cover and refrigerate for at least 1 hour or overnight
Preheat oven to 425°F or heat a skillet over medium-high heat
Cook chicken until browned and fully cooked, about 20 to 25 minutes in the oven or 6 to 8 minutes per side in a skillet
Rest chicken for 5 minutes
Slice chicken thinly
Serve in pita or flatbread with garlic sauce, tahini, lettuce, tomatoes, onions, and pickles