In a large bowl, whisk together olive oil, yogurt, 3 tbsp lemon juice, 6 minced garlic cloves, smoked paprika, cumin, coriander, turmeric, cinnamon, cayenne, 1 1/2 tsp salt, and black pepper to form a marinade paste.

Add chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 24 hours.

To make the garlic sauce, in a food processor, blend the peeled garlic cloves from the head of garlic with 1/2 tsp salt and 1/4 cup lemon juice into a fine paste.

With the food processor motor running, pour the 2 cups of neutral oil in an extremely slow, thin, steady stream until the mixture is thick and emulsified.

Slowly add the 1/4 cup of ice water to the food processor until incorporated and the sauce is creamy. Transfer sauce to a jar and refrigerate.

Heat a large skillet over medium-high heat and add a tablespoon of cooking oil. Cook the marinated chicken thighs in batches for 5-7 minutes per side, until cooked through and nicely charred. Alternatively, preheat oven to 425°F (220°C), arrange chicken on a wire rack over a baking sheet, and bake for 20-25 minutes, then broil for 2-3 minutes for color.

Let the cooked chicken rest on a cutting board for 5 minutes, then slice thinly against the grain.

Warm the pita bread in a dry pan or wrapped in foil in the oven.

To serve, spread garlic sauce on a warm pita, top with sliced chicken, tomatoes, cucumbers, red onion, and parsley. Add pickles if desired, drizzle with more sauce, wrap, and enjoy immediately.