In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Whisk until smooth and aromatic. Add chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes or overnight.

Heat a grill or a non-stick pan over medium-high heat. Add a few drops of oil once the surface is hot.

Place the marinated chicken on the hot grill or pan, cooking for 5-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

In a small bowl, whisk together mayo, minced garlic, additional lemon juice, and a pinch of salt until smooth. Adjust seasoning as needed.

Once cooked, allow the chicken to rest for a few minutes before slicing into strips. Serve with pita bread or alongside fresh vegetables and garlic sauce.