Slice chicken into thin strips about 1/2 inch thick, cutting against the grain for tenderness.
Mix marinade by combining olive oil, minced garlic, all spices, lemon juice, salt, and pepper in a large bowl.
Coat chicken by adding strips to the marinade and massaging with your hands until every piece is covered. Let sit for 20 minutes at room temperature or up to overnight in the fridge.
Heat skillet over medium-high heat with a drizzle of oil. Don't crowd the pan.
Cook chicken in a single layer for 3-4 minutes without moving it, until golden brown edges form. Flip and cook another 3-4 minutes until internal temperature reaches 165°F.
Make garlic sauce by adding Greek yogurt, garlic cloves, lemon juice, olive oil, salt, and cold water to a blender. Blend on high for 1 minute until smooth and fluffy.
Serve the chicken in warm pita bread with vegetables and generous amounts of garlic sauce, or over rice as a bowl.
