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

Add minced garlic and all spices to the marinade. Stir thoroughly to create a fragrant paste.

Pat the chicken thighs dry, then coat them in the marinade. Cover and refrigerate for at least 3 hours.

For the garlic sauce, pulse minced garlic in a food processor, then slowly drizzle in olive oil and lemon juice until emulsified.

Drizzle in ice water until the garlic sauce reaches a fluffy texture.

Heat a skillet over medium-high heat, add marinated chicken, cooking for 5-7 minutes until caramelized.

Flip the chicken and cook for an additional 5-7 minutes until internal temperature reaches 165°F.

Let the chicken rest for 5 minutes, then slice into thin strips.

Serve in warm pita with garlic sauce and desired toppings.