In a mixing bowl, blend together Greek yogurt, olive oil, and lemon juice until smooth. Add spices and mix thoroughly to create a well-combined marinade. Pat the boneless chicken thighs dry and coat them generously in the marinade. Cover and refrigerate for at least 3 hours, or preferably overnight.

Peel and mince several cloves of garlic and sprinkle them with salt in a food processor. Pulse until finely minced, then slowly drizzle in olive oil while processing to form a thick emulsion. Gradually add lemon juice and then incorporate ice water a tablespoon at a time until the sauce is creamy yet spreadable.

Heat a large skillet or grill pan over high heat. Remove the marinated chicken thighs from the refrigerator, shaking off excess marinade. Cook the chicken for about 5-7 minutes on each side until charred and the internal temperature registers 165°F. Allow the chicken to rest before slicing.

Warm pita bread, spread garlic sauce over it, add chicken slices, and top with fresh herbs or vegetables. Drizzle additional garlic sauce on top, ready to wrap and enjoy!