In a large bowl, combine olive oil, yogurt, minced garlic, lemon juice, cumin, coriander, smoked paprika, salt, and pepper. Mix well to form a smooth marinade. Add the chicken thighs, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour, ideally overnight.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Carefully place the marinated chicken thighs in the pan, cooking for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Preheat your broiler and transfer chicken thighs to a baking sheet lined with foil. Broil for 1-2 minutes per side, keeping an eye to prevent burning.

Blend garlic, yogurt, and vegan mayo in a food processor until smooth. Chill the sauce in the fridge for at least 30 minutes.

Slice the cooked chicken into strips and serve wrapped in pita with creamy garlic sauce or on top of a salad or rice bowl.