In a bowl, combine olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper until the spice-rub mixture looks evenly blended, with no dry clumps. Visual cue: the mixture should be speckled and cohesive rather than separated.

Add chicken thighs to the marinade and coat thoroughly, then cover and refrigerate for 4-24 hours so the flavors fully absorb. Visual cue: the chicken surface should look uniformly coated and slightly darker from the spices.

Preheat the grill to medium-high heat and place the marinated chicken on the grates, cooking 6-7 minutes until the outside is well charred. Visual cue: dark grill marks appear and juices run clear when pierced.

Flip the chicken and grill another 6-7 minutes until cooked through, keeping the heat at medium-high. Visual cue: the thickest pieces no longer look raw and the char stays prominent.

Let the grilled chicken rest, then slice thinly for easy pita filling. Visual cue: the slices separate into tender strips rather than tearing.

Warm the pita bread and assemble sandwiches with sliced chicken, tahini sauce, tomatoes, cucumbers, onions, and pickles. Visual cue: tahini drizzle is visible on top with colorful vegetables peeking out.