Chicken Shawarma Wraps

** Marinate the Chicken:**

1. In a large bowl, mix minced garlic, lemon juice, olive oil, ground coriander, ground cumin, paprika, salt, allspice, and black pepper until well combined.
2. Add the chicken thigh fillets to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to enhance the flavors.

** Prepare the Sauce:**

1. In a small bowl, combine plain yogurt, mayonnaise, Sriracha sauce, garlic powder, and onion powder. Season with salt and pepper to taste. Mix until smooth. Refrigerate until ready to use.

** Cook the Chicken:**

1. Preheat your grill or grill pan to medium-high heat. Brush the grates with oil to prevent sticking.
2. Remove the marinated chicken from the refrigerator and allow it to sit at room temperature for about 15 minutes.
3. Grill the chicken thigh fillets for 6-8 minutes per side, or until cooked through and nicely charred. Ensure the internal temperature reaches 165°F (74°C).
4. Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing into thin strips.

** Assemble the Shawarma:**

1. Warm the pita bread on the grill or in a pan.
2. Place shredded lettuce, sliced red onion, and sliced tomatoes on each pita.
3. Add a generous portion of grilled chicken strips.
4. Drizzle with the prepared sauce.
5. Roll up the pita around the filling and serve immediately.