In a bowl, combine olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and pepper until fully blended and fragrant; the spice rub should look evenly distributed.

Add the chicken thighs and toss to coat thoroughly, making sure every surface is covered with the aromatic spice mixture.

Cover and refrigerate the chicken to marinate for 4-24 hours, allowing the spices to darken slightly and cling to the meat as it sits.

Preheat the grill for medium-high heat and let it get hot enough to sear, then place the chicken on the grates and grill for 6-7 minutes per side; look for clear char spots and cooked-through centers.

While grilling, avoid moving the chicken too soon so it develops a browned, charred crust before flipping.

Transfer the chicken to a plate and rest briefly before slicing thinly so the juices stay in the meat rather than running out.

Warm pita bread, then fill with sliced chicken, add tomatoes, cucumbers, onions, and pickles, and finish with a tahini drizzle for classic Middle Eastern flavor.