In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper, whisking until well blended. Add the chicken strips, ensuring they’re thoroughly coated in the marinade. Cover the bowl and let it marinate for at least 30 minutes.

Preheat your grill or non-stick pan over medium-high heat for about 5 minutes. Drizzle a little olive oil onto the pan or brush the grill grates to prevent sticking.

Place the marinated chicken strips onto the hot grill or pan, cooking them for 5-7 minutes on one side until golden brown. Flip the chicken and cook for another 5-7 minutes until the internal temperature reaches 165°F (75°C).

While the chicken is cooking, make the garlic sauce by whisking together mayonnaise, minced garlic, lemon juice, and a pinch of salt in a small bowl. Adjust the garlic level to your preference.

Once cooked, remove the chicken from the heat and allow it to rest for about 5 minutes. Slice the chicken and serve it in warm pita bread or directly on a plate, paired with the garlic sauce and fresh vegetables.