In a medium mixing bowl, combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, olive oil, lemon juice, salt, and pepper. Whisk together until evenly blended and fragrant.

Place the chicken thighs into a large mixing bowl or a resealable plastic bag. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for optimal flavor.

In a separate bowl, mix together Greek yogurt, minced garlic, lemon juice, tahini, and a pinch of salt until smooth and creamy. Refrigerate until ready to assemble your wraps.

Preheat your grill or skillet over medium-high heat. Remove marinated chicken and cook for 6-7 minutes on each side, until internal temperature reaches 165°F (75°C) and the exterior is golden brown.

After cooking, transfer chicken to a cutting board, let it rest for about 5 minutes, then slice into thin strips.

To serve, place warm pita or flatbread, layer with sliced Chicken Shawarma, top with fresh vegetables, and drizzle with creamy garlic sauce. Wrap tightly and enjoy!