Trim any large pieces of fat from the chicken thighs. Pat them dry with paper towels. Place the chicken on a clean cutting board. Keep the pieces similar in thickness for even grilling.

Add olive oil, yogurt, lemon juice and minced garlic to a bowl. Add cumin, paprika, coriander, turmeric, cinnamon, salt, pepper, cayenne and oregano. Whisk everything until the marinade looks smooth and well combined.

Place the chicken into the marinade. Turn each piece until completely coated. Cover the bowl and refrigerate for at least two hours. For deeper flavor, marinate the chicken overnight.

Preheat your grill or grill pan over medium-high heat. Lightly oil the cooking surface if needed. Let the grill become properly hot before adding the chicken. A hot surface creates beautiful charred edges.

Remove the chicken from the marinade and let excess marinade drip away. Place the chicken on the hot grill. Cook for about eight to nine minutes per side, depending on thickness.

Use a meat thermometer to check the thickest part of the chicken. It should reach 165°F or 74°C. Avoid cutting the chicken repeatedly while cooking. This helps keep the natural juices inside.

Transfer the grilled chicken to a clean plate. Let it rest for five minutes before slicing. Resting helps the juices spread throughout the meat. Slice the chicken into thin strips against the grain.

Arrange the sliced chicken on a serving platter. Add warm pita, fresh vegetables and your favorite sauce. You can also build rice bowls with lettuce, tomatoes, cucumbers and pickled onions.