Chicken shawarma wraps with garlic yogurt sauce

Steps

1 Mix 6 tbsp plain yogurt, the juice of ½ lemon, 2 tbsp olive oil, 3 tsp minced garlic, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp cinnamon, 1 tsp salt, and ½ tsp pepper in a large bowl. This is the marinade.
2 Add 8 boneless skinless chicken thighs. Turn them until each thigh has a coat. Cover the bowl. Put it in the fridge overnight.

3 Set the oven to 425 °F. Put baking paper on a tray.
4 Put the chicken flat on the tray. Roast it for 25–30 minutes. The inside must be 165 °F. Let it rest for 5 minutes. Then slice it thin.
5 Mix 8 tbsp plain yogurt, 1 tsp minced garlic, the juice of ½ lemon, and a pinch of salt. This is the garlic sauce.
6 Dice 2 roma tomatoes and ½ English cucumber. Slice 1 red onion thin. Chop 1 bunch parsley. Mix them with 1 tbsp olive oil and a pinch of salt. This is the salad.
7 Warm 5 pitas in a dry pan for 30 seconds on each side.
8 Fill 3 pitas with chicken, salad, and garlic sauce.
9 Put the rest of the chicken, the salad, the garlic sauce, and the pitas in separate closed containers. Put them in the fridge.