Slice 1.5 lb chicken thighs or breasts into thin strips
Mix 3 tbsp plain yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper
Coat the chicken with the marinade
Cover and refrigerate for at least 1 hour, preferably overnight
Heat a skillet, grill pan, or oven to medium-high heat
Cook the chicken until browned and fully cooked, about 6 to 10 minutes
Slice or chop the cooked chicken if needed
Serve in pita or flatbread with garlic sauce, tahini, lettuce, tomatoes, onions, and pickles