In a large mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, and lemon juice. Whisk until smooth.

Add chicken thighs to the marinade and ensure each piece is well coated. Cover and marinate in the refrigerator for at least 30 minutes.

Preheat grill or non-stick pan over medium-high heat for 5 minutes, using a little olive oil to prevent sticking.

Cook the marinated chicken strips for about 5-7 minutes on each side until golden brown and internal temperature reaches 165°F.

In a small bowl, whisk together mayo, minced garlic, and lemon juice until smooth. Season with salt to taste.

Let the cooked chicken rest for 5 minutes before slicing into bite-sized pieces.

Serve the sliced chicken in warm pita or on a plate, drizzled with garlic sauce and accompanied by fresh vegetables.