Combine 1/4 cup (60ml) olive oil, 2 tbsp (30ml) lemon juice, 1 tbsp (15g) cumin, 1 tbsp (15g) smoked paprika, 1 tsp (5g) turmeric, 1.5 tsp (9g) kosher salt, and 1 tsp (5g) black pepper in a large glass bowl. Whisk vigorously. Toss your 2 lbs (900g) of chicken thighs into the bowl and massage the spices into the meat. Let marinate for at least 30 minutes.

Heat a cast-iron skillet over medium-high heat until lightly smoking. Place the chicken thighs flat in the pan without crowding. Sear undisturbed for 5-7 minutes per side to develop a deep golden-yellow crust with crispy, caramelized edges. Remove to a cutting board, let rest for 5 minutes, then slice into thin strips.

In a small bowl, whisk 1/2 cup (120ml) Greek yogurt, 1/4 cup (60ml) mayonnaise, and 3 minced garlic cloves until completely smooth and brilliantly white.

Warm your 4 flatbreads in a dry skillet for 30 seconds per side until slightly toasted. Pile the sliced, deeply charred chicken strips into the center. Drizzle generously with the thick, creamy white garlic sauce. Garnish with finely chopped fresh green parsley, thin half-moons of crisp red onion, and a light sprinkle of dark red sumac powder.