Place the chicken thighs on a clean cutting board. Trim away any excess fat if you prefer. Cut the chicken into thin, even strips so they cook quickly. Smaller pieces absorb the spicy marinade much better than thick ones.

In a large bowl, whisk the olive oil and lemon juice together. Add the cumin, paprika, cinnamon, and crushed garlic. Whisk until the spices are well combined. This mixture smells absolutely incredible and fresh in your kitchen.

Add the chicken strips into the spiced oil mixture. Use your hands or a spoon to coat every piece. Let the chicken sit for at least ten minutes. This allows the lemon and spices to soak into the meat.

Place a large frying pan over medium-high heat on your stove. You do not need much extra oil if the pan is non-stick. Wait until the pan is hot before adding the meat. A hot pan creates a char.

Add the chicken strips to the hot pan in a single layer. Cook for about 8 to 10 minutes, turning them often. The chicken should be golden brown and cooked through. Ensure there is no pink meat left inside.

While the chicken cooks, warm your pita breads in the oven. You can also toast them directly over a gas flame for smoke. Keep them soft so they are easy to wrap. Do not overcook or burn them.

Spread a large spoonful of Greek yogurt over each warm bread. Pile the juicy cooked chicken in the center. Add some sliced red onions and fresh parsley on top. This creates a beautiful and colorful meal easily.

Squeeze a little extra lemon juice over the hot meat. Sprinkle a pinch of salt and pepper if you like. Roll up the bread tightly or serve it open. Eat it while it is hot for the best taste