In a large bowl, whisk together Greek yogurt, 2 tablespoons olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper until well combined.

Add chicken thighs to the marinade, turning to coat all sides completely. Cover and refrigerate for at least 30 minutes, or up to 24 hours for best flavor.

Remove chicken from refrigerator 15 minutes before cooking to bring to room temperature.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Remove chicken from marinade and add to the hot skillet. Cook for 6-7 minutes on the first side without moving, until golden brown and crispy.

Flip chicken and continue cooking for 5-6 minutes more, or until internal temperature reaches 165?F on a meat thermometer.

Transfer chicken to a cutting board and let rest for 5 minutes before slicing.

Slice chicken into thin strips and serve immediately with pita bread, tahini sauce, and fresh vegetables.