In a large mixing bowl, combine minutely chopped garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.

Add olive oil, plain yogurt, apple cider vinegar, and fresh lemon juice into the bowl with the spices.

Place the boneless chicken thighs in the slow cooker and pour the marinade over the chicken, ensuring every piece is generously coated.

Cover the slow cooker and set it to cook on low for 6–8 hours or on high for 3–4 hours.

Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the accumulated juices.

Prepare warm pita bread and fill it with the shredded chicken, adding fresh veggies and a drizzle of yogurt sauce.