In a large mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Whisk the ingredients together until fully blended, creating a fragrant marinade.

Add the chicken thighs or breasts into the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, or up to overnight in the refrigerator.

Preheat your grill or non-stick skillet over medium-high heat. Add a few drops of olive oil to prevent sticking.

Place the marinated chicken on the hot grill or skillet and cook for 5-7 minutes per side until a nice golden-brown crust forms, and the internal temperature reaches 165°F (75°C).

Transfer the chicken to a plate and let it rest for a few minutes. After resting, slice the chicken into bite-sized pieces.

In a separate bowl, whisk together mayo, minced garlic, lemon juice, and a pinch of salt until smooth and creamy.

Assemble your Chicken Shawarma by placing the sliced chicken in warm pita bread or on a plate, adding fresh vegetables and a generous drizzle of garlic sauce.