In a large bowl, combine olive oil, lemon juice, minced garlic, yogurt, tomato paste, paprika, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper.

Add the chicken pieces to the bowl and toss to coat evenly.

Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

In a food processor, combine minced garlic, lemon juice, ice water, and salt. Process until a smooth paste forms.

With the food processor running, very slowly drizzle in the oil, a few drops at a time. Continue processing until the mixture emulsifies and becomes thick and creamy.

If the sauce separates, stop adding oil and add a tablespoon of ice water. Process again until emulsified.

Transfer the garlic sauce to a jar and refrigerate for at least 30 minutes to allow the flavors to meld.

Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned. OR Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken to the skillet in a single layer (you may need to work in batches). Cook for 5-7 minutes per side, or until the chicken is cooked through and nicely browned.

Warm the pita bread.

Slice the cooked chicken into thin strips.

Fill each pita bread with sliced chicken, shredded lettuce, diced tomatoes, sliced cucumbers, and a generous dollop of garlic sauce.

Add pickled turnips and tahini sauce, if desired.

Serve immediately and enjoy!