In a large bowl, whisk together yogurt, olive oil, garlic, lemon juice, and spices until smooth. The color should be a warm sunset orange. This combo helps tenderize the chicken and infuses all those Middle Eastern spices.

Trim excess fat, then slice chicken into 1-inch strips. Toss pieces in the yogurt-spice mix, ensuring each strip is well coated. Cover and chill for at least 30 minutes—or up to overnight for maximum flavor (you know what? Overnight really amps up the taste).

Heat a grill pan or outdoor grill to medium-high. If using a skillet, add a drizzle of olive oil and let it shimmer. You want a hot surface to get those signature charred edges.

Shake off excess marinade and place strips on the grill or skillet in a single layer. Cook 4–5 minutes per side, until browned and cooked through (internal temperature should reach 165°F). Watch for flare-ups and move pieces around to avoid burning.

Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes—this keeps juices locked inside. Slice against the grain into bite-sized strips.

Briefly grill or toast pitas for 30 seconds each side. They should puff slightly and develop light brown spots. This step makes them more pliable for wrapping.

Lay pita flat, add a handful of chicken strips, drizzle with garlic yogurt sauce (or tahini), sprinkle with parsley, and fold. Serve immediately with lemon wedges and pickles on the side.