In a large mixing bowl, whisk together Greek yogurt, olive oil, and fresh lemon juice until fully emulsified. Add the minced garlic, cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper, ensuring a uniform color. Pat the chicken dry, cut it into preferred pieces, and immerse it in the marinade for at least 3 hours, ideally overnight.

Process minced garlic with a pinch of salt in a food processor until finely chopped. With the processor running, slowly drizzle in olive oil to create a smooth emulsion. Gradually alternate adding lemon juice and remaining olive oil, blending until the sauce is creamy and thick.

Heat a skillet over high heat. Remove excess marinade from the chicken pieces and place them in the skillet without overcrowding. Cook undisturbed for 3-4 minutes until golden caramelization forms. Flip and cook until internal temperature reaches 165°F, about 3-5 minutes. Let the cooked chicken rest for 5 minutes before slicing.

Warm pita bread or your choice of side, spread garlic sauce on the pita, layer with sliced chicken, and add fresh vegetables like lettuce, cucumbers, and tomatoes. Drizzle with more garlic sauce and enjoy.