Prepare the spice blend by combining minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and black pepper in a large mixing bowl.

Make the marinade by adding olive oil, plain yogurt, vinegar, and lemon juice to the spice mixture, stirring until smooth.

Coat the chicken thighs in the marinade, ensuring each piece is evenly coated and letting it sit in the slow cooker for a few moments.

Slow cook the chicken on low for 6-8 hours or on high for 3-4 hours until fork-tender.

Shred the chicken inside the slow cooker using two forks, mixing with remaining juices for flavor.

Serve the chicken in warmed pita with fresh veggies and a drizzle of yogurt sauce for a delightful meal.