In a large mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Whisk thoroughly until the marinade is well mixed and fragrant.

Add chicken strips to the marinade, ensuring each piece is coated evenly. Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes or up to overnight.

Preheat a grill or non-stick skillet over medium-high heat. Once hot, add marinated chicken strips without crowding the pan. Cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F.

In a small bowl, whisk together mayo, minced garlic, lemon juice, and salt to taste until creamy and smooth.

Let the chicken rest for 3-5 minutes before slicing into thin strips. Serve in warm pita bread or on a plate, drizzling with garlic sauce. Add fresh vegetables, pickled turnips, or a salad on the side.