In a mixing bowl, combine minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Pour in olive oil, plain yogurt, apple cider vinegar, and lemon juice, then whisk until smooth.

Place the chicken thighs into the slow cooker and pour the marinade over them. Ensure each thigh is coated.

Cover and cook on low for 6-8 hours or high for 3-4 hours until fork-tender.

Once finished, shred the chicken in the pot with two forks, mixing with the juices.

Serve in warm pita bread, topped with fresh vegetables and optional feta cheese or pickled onions.