In a mixing bowl, whisk together Greek yogurt, olive oil, and lemon juice until smooth and creamy. Incorporate minced garlic and spices like cumin, coriander, and smoked paprika into the mixture, blending until fully combined.

Pat the chicken thighs dry with paper towels and, if preferred, cut them into smaller pieces for even cooking. Place the chicken in the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight for maximum flavor absorption and tenderness.

In a food processor, add minced garlic and a pinch of salt, processing until the garlic reaches a paste-like consistency. With the processor running, slowly drizzle in the olive oil and lemon juice, allowing the mixture to emulsify into a thick, fluffy garlic sauce. If needed, add ice water gradually until you achieve the desired creamy consistency.

Heat a skillet or grill pan over high heat. Once hot, add the marinated chicken thighs, making sure not to overcrowd the pan. Cook for 3-4 minutes without moving the chicken, then flip and cook until the internal temperature reaches 165°F, about 5-7 more minutes.

Once cooked, remove the chicken from the heat and let it rest on a cutting board for about 5 minutes. Using a sharp knife, slice the chicken against the grain into thin strips.

Warm up some pita bread and layer the sliced Chicken Shawarma inside. Drizzle generously with the creamy garlic sauce, and add fresh veggies like lettuce, cucumbers, and tomatoes for a crunchy contrast.