In a medium mixing bowl, combine minced garlic, cumin, paprika, turmeric, coriander, cinnamon, and cayenne pepper. Add salt and black pepper to taste.

Pour in olive oil, plain yogurt, apple cider vinegar, and lemon juice. Whisk until creamy.

Place chicken thighs in the slow cooker and pour the marinade over them, ensuring they are well coated.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until tender.

Shred the chicken directly in the pot and stir into the juices.

Serve in warm pita bread with toppings like cucumbers, tomatoes, and optional feta cheese and parsley.