In a large mixing bowl, whisk together the olive oil, yogurt, fresh lemon juice, sliced onion, garlic powder, paprika, ground cardamom, salt, pepper, ground coriander, and ginger until fully combined.

Add the boneless skinless chicken thighs or breasts to the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 24 hours for a more intense flavor.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the marinated chicken in a single layer on the sheet and roast for 25–30 minutes.

Heat a large skillet or frying pan over medium-high heat and add a splash of olive oil. Once hot, add the marinated chicken strips in batches to avoid overcrowding. Cook for 12–15 minutes.

Preheat your air fryer to 400°F (205°C). Place the marinated chicken in a single layer in the basket, air fry for 10–14 minutes, shaking the basket halfway through.

Once cooked, let the chicken rest for a few minutes before slicing it into strips. Serve stuffed in warm pita with fresh toppings.