In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, salt, and black pepper until a smooth marinade forms.

Add the chicken thighs to the bowl, tossing them thoroughly to ensure every piece is evenly coated in the spiced marinade. Let it sit for at least 15 minutes at room temperature to absorb the flavors.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once the pan is very hot, add the marinated chicken thighs in a single layer, working in batches if necessary to avoid overcrowding.

Cook the chicken undisturbed for 4 to 5 minutes on the first side until a dark, crispy crust forms. Flip and cook for another 4 to 5 minutes until the internal temperature reaches 165°F and the juices run clear.

Transfer the cooked chicken to a cutting board and let it rest for 3 to 5 minutes to retain its juices. Once rested, use a sharp knife to slice the chicken thinly into bite-sized strips.

Warm the pita breads in a dry skillet for 30 seconds per side until soft and pliable. Spread a spoonful of Greek yogurt down the center of each pita, top with the sliced chicken, cucumbers, and tomatoes, then wrap tightly and enjoy!