In a large bowl, mix olive oil, garlic, all the spices and lemon juice.
Add chicken thighs to the bowl and mix so they are coated in the marinade.
Cover and marinate the chicken in the refrigerator for at least 30 minutes up to 8 hours.
Preheat the oven to 400 F and line a baking sheet with aluminum foil and coat with non stick spray.
Place the chicken thighs in a single layer on the baking sheet. Bake in the oven for 30 minutes.
Take the baking sheet out of the oven and raise the temperature to 425F.
Place the cooked chicken thighs on a cutting board and slice them into bits. Return them to the baking sheet and give it a stir.
Bake in the oven for an additional ten minutes.
Meanwhile, mix chopped tomatoes and cucumbers and add some salt, pepper and lemon juice. Set aside.
Mix yogurt, minced garlic and salt and set it aside.
Make chicken shawarma wraps by placing chicken shawarma on warm pita and add some tomato and cucumber salad with some yogurt garlic sauce.