In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, and spices: ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper. Whisk until smooth. Add chicken thighs, coat well, cover, and refrigerate for at least 1 hour.

Preheat your grill pan over medium-high heat for about 5 minutes until hot enough that a drop of water sizzles on contact.

Remove chicken thighs from the marinade and grill on each side for 5-7 minutes until the internal temperature reaches 165°F and the exterior is golden-brown.

Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.

In a medium bowl, whisk together mayonnaise, Greek yogurt, grated garlic, lemon juice, and olive oil until smooth. Stir in chopped parsley and season with salt to taste. Adjust consistency with water or lemon juice if necessary.

Slice the rested chicken into strips and serve over warm pita or flatbread, drizzled with the creamy garlic sauce and garnished with toppings.