1-Combine all marinade ingredients in a resealable plastic bag: 1 kg (2 lb) boneless, skinless chicken thigh fillets, 1 large garlic clove minced, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground cardamom, 1 teaspoon ground cayenne pepper, 2 teaspoons smoked paprika, 2 teaspoons salt, black pepper to taste, 2 tablespoons fresh lemon juice, and 3 tablespoons olive oil. Add the chicken, seal the bag, and massage to coat evenly. Marinate in the fridge for at least 3 hours, preferably overnight.

2-Prepare the yogurt sauce by mixing 1 cup Greek yogurt, 1 clove garlic crushed, 1 teaspoon cumin, a squeeze of lemon juice, and salt and pepper to taste in a bowl. Cover and refrigerate for at least 20 minutes.

3-Preheat a large non-stick skillet over medium-high heat with 1 tablespoon of olive oil, or brush a grill with oil and heat to medium-high.

4-Cook the chicken for 4 to 5 minutes on the first side until charred, then flip and cook the other side for 3 to 4 minutes until done.

5-Remove the chicken from heat, cover loosely with foil, and let it rest for 5 minutes.

6-Serve by slicing the chicken and arranging it with 4 to 5 Lebanese or pita breads, sliced lettuce, tomato slices, thinly sliced red onion, the yogurt sauce, and optional shredded cheese and hot sauce.