# What You Need:
→ Marinade
01 - 3 tablespoons olive oil or avocado oil
02 - 1 teaspoon ground cumin
03 - 1 teaspoon paprika, smoked paprika preferred
04 - 1 teaspoon ground turmeric
05 - 1 teaspoon ground coriander
06 - 1 teaspoon ground cinnamon
07 - 4 cloves garlic, minced
08 - 2 tablespoons fresh lemon juice or lime juice
09 - 1 teaspoon salt, preferably Himalayan pink salt
10 - 1 teaspoon freshly ground black pepper
→ Chicken
11 - 1 pound boneless, skinless chicken thighs or breasts
→ Garlic Sauce
12 - 1 cup mayonnaise or Greek yogurt
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh lemon juice
15 - Pinch of salt
→ For Serving
16 - Pita bread or flatbreads
17 - Sliced cucumbers, tomatoes, red onion
18 - Fresh parsley or cilantro, chopped
# How-To Steps:
01 - In a large mixing bowl, whisk together olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and black pepper until fully combined.
02 - Add chicken thighs or breasts to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 30 minutes, preferably overnight for maximum flavor development.
03 - Preheat a grill or non-stick skillet to medium-high heat. Lightly oil the surface to prevent sticking.
04 - Remove chicken from marinade and cook 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
05 - Allow cooked chicken to rest for 5 minutes, then slice into strips or bite-sized pieces.
06 - In a small bowl, whisk together mayonnaise or Greek yogurt, minced garlic, lemon juice, and salt. Adjust seasoning to taste.
07 - Arrange chicken in pita bread or on serving plate, drizzle generously with garlic sauce, and top with fresh vegetables and herbs as desired.
