In a large mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper until well blended. Add chicken strips to the marinade, tossing them to ensure every piece is covered. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes in the refrigerator, or for optimal flavor, overnight if possible.

While the chicken marinates, heat a grill or non-stick skillet over medium-high heat. Add a splash of olive oil to the surface to prevent sticking and enhance flavor.

Carefully place the marinated chicken strips onto the hot grill or skillet. Cook for about 5 to 7 minutes on each side, or until golden brown and fully cooked, reaching an internal temperature of 165°F (75°C).

In a small mixing bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth and creamy. Taste and adjust the seasoning if needed.

Once the chicken is cooked, remove it from the heat and let it rest for a couple of minutes. Slice the chicken into thin strips and serve it in warm pita bread with garlic sauce.