In a medium bowl, combine Greek yogurt, olive oil, and lemon juice. Whisk until smooth and creamy.

Add minced garlic, cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper. Mix thoroughly to create a marinade.

Pat the chicken thighs dry, then place in a resealable bag. Pour the marinade over and seal. Marinate in the refrigerator for at least 3 hours, preferably overnight.

To prepare the garlic sauce, chop garlic and add to a food processor with a pinch of salt. Pulse until minced.

With the processor running, slowly drizzle in olive oil and lemon juice until fluffy and emulsified, about 2-3 minutes.

Heat a skillet over high heat. Add marinated chicken thighs without overcrowding. Sear for 3-4 minutes per side until charred and internal temperature reaches 165°F.

Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice against the grain and serve in warm pita with garlic sauce and veggies.