In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, and chosen spices. Add chicken thighs, coat thoroughly, cover, and refrigerate for at least 1 hour.

Preheat your grill or oven to medium-high heat, around 400°F (200°C).

Place the marinated chicken on the grill or a baking sheet and cook each side for about 6-8 minutes until golden brown and internal temperature reaches 165°F (75°C).

Remove the chicken, let it rest for about 5 minutes, and then slice into thin strips.

In a small mixing bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt until smooth. Taste and adjust seasoning.

Lightly toast or warm the pita bread in a skillet or oven.

Spread creamy garlic sauce on warm pita, layer with sliced Chicken Shawarma, and top with fresh ingredients. Fold and serve.