# What You'll Need:
→ Meats
01 - 2 pounds boneless, skinless chicken thigh fillets
→ Vegetables
02 - 3 cups shredded lettuce
03 - 1 red onion, thinly sliced
04 - 4 tomatoes, sliced
05 - 8 pieces pita bread
→ Spices
06 - 2 cloves garlic, minced
07 - 3 tablespoons lemon juice
08 - 3 tablespoons olive oil
09 - 2 teaspoons ground coriander
10 - 2 teaspoons ground cumin
11 - 2 teaspoons paprika
12 - 2 teaspoons salt
13 - 1/4 teaspoon ground allspice
14 - 1 teaspoon ground black pepper
→ Sauces
15 - 1 1/2 cups plain yogurt
16 - 2 tablespoons mayonnaise
17 - 1 tablespoon Sriracha sauce (adjust to taste)
18 - 1 teaspoon garlic powder
19 - 1 teaspoon onion powder
20 - Salt and pepper, to taste
# How to make it:
01 - In a large mixing bowl, combine minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper. Blend thoroughly. Add chicken thigh fillets and coat evenly with the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight, to enhance flavor.
02 - In a separate bowl, mix plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper according to taste. Stir to combine and refrigerate until ready for assembly.
03 - Preheat grill or grill pan to medium-high. Lightly oil the grates. Remove marinated chicken from the refrigerator and allow to come to room temperature for 15 minutes. Grill chicken thigh fillets for 6 to 8 minutes per side until thoroughly cooked and marked by grill char. Ensure an internal temperature of 165°F. Let rest on cutting board for several minutes, then slice into thin strips.
04 - Heat pita bread briefly on the grill or in the oven. Generously spread prepared sauce over each pita. Arrange shredded lettuce, sliced tomatoes, and red onion atop the sauce, then add sliced grilled chicken. Drizzle with additional sauce if preferred.
05 - Serve immediately, either wrapped in pita bread or open-faced, and enjoy while warm.
