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 paste forms.

Add the chicken thighs to the bowl, tossing them thoroughly until they are completely coated in the spice marinade. If time permits, cover and let the chicken marinate in the refrigerator for at least 30 minutes to deepen the flavor.

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

Arrange the marinated chicken thighs in a single, even layer on the prepared baking sheet, then scatter the thinly sliced red onion evenly around and over the chicken.

Roast in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through, reaches an internal temperature of 165°F (74°C), and the edges are nicely caramelized and slightly crispy.

Remove the chicken from the oven and transfer it to a cutting board, letting it rest for 5 minutes before slicing it against the grain into thin, bite-sized strips.

Warm the pita breads slightly to make them pliable, then generously fill them with the sliced chicken, roasted onions, fresh diced cucumbers, and a heavy drizzle of garlic yogurt sauce before serving.