In a mixing bowl, combine olive oil, yogurt, minced garlic, smoked paprika, cumin, coriander, turmeric, lemon juice, salt, and pepper to create a fragrant marinade. Add the chicken thighs to the bowl, ensuring they're fully coated. Cover and refrigerate for at least 1 hour or overnight.

Heat a large skillet over medium-high heat. Add the marinated chicken thighs to the skillet and cook for about 6-8 minutes per side until they reach an internal temperature of 165°F (74°C).

Transfer the browned chicken to a preheated broiler for an additional 1-2 minutes per side to add a charred finish.

Whisk together yogurt, minced garlic, lemon juice, olive oil, and a pinch of salt in a small bowl to create the creamy garlic sauce. Chill in the refrigerator for at least 30 minutes.

Slice the cooked chicken into thin strips and serve in warm pita bread, over rice, or atop a fresh salad. Drizzle with creamy garlic sauce and garnish as desired.