In a medium bowl, whisk together Greek yogurt, olive oil, and lemon juice until smooth.

Stir in minced garlic and all spices to combine them well into the marinade.

Coat chicken thighs with the marinade and let sit in the fridge for at least 3 hours or ideally overnight.

For the garlic sauce, process garlic with a pinch of salt, then drizzle in olive oil while blending to create an emulsion.

Add lemon juice to the garlic sauce and pulse to combine.

Heat a cast iron skillet and sear marinated chicken for about 5-6 minutes on each side until cooked through.

Serve on warm pita bread with garlic sauce and fresh vegetables.