Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels.

In a mixing bowl, combine olive oil, minced garlic, cumin, turmeric, paprika, salt, and pepper. Rub the mixture over the chicken thighs.

Place a wire rack over a lined baking sheet and arrange chicken thighs skin-side up. Ensure space between them.

Roast the chicken for 30-40 minutes, until golden-brown and internal temperature reaches 165°F (75°C).

Mix Greek yogurt with minced garlic and a pinch of salt in a small bowl and refrigerate.

For extra crispiness, broil chicken for 2-3 minutes, watching closely.

Slice chicken into strips and serve with garlic yogurt sauce, warm pita bread, or a fresh salad.