In a large mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Whisk until well blended.

Add chicken thighs or breasts into the marinade, ensuring each piece is thoroughly coated. Cover and let rest in the refrigerator for at least 30 minutes.

Preheat your grill or a large skillet over medium-high heat about 10 minutes before cooking. Add a splash of olive oil to prevent sticking.

Cook marinated chicken for 5-7 minutes on each side until it reaches an internal temperature of 165°F (75°C) and is charred.

Allow the chicken to rest for about 5 minutes on a cutting board before slicing it into bite-sized pieces.

In a separate bowl, whisk together mayo, minced garlic, lemon juice, and a pinch of salt for the garlic sauce.

Serve the sliced chicken on a plate or in warm pita bread with the garlic sauce and fresh vegetables.