Combine olive oil, yogurt, and lemon juice in a large mixing bowl. Stir in minced garlic, paprika, cumin, turmeric, coriander, cayenne (if using), salt, and pepper to create a flavorful marinade. Immerse the chicken pieces, ensuring they’re evenly coated. Cover the bowl with cling film and let it chill in the refrigerator for at least 2 hours, or leave it overnight for optimal flavor infusion.

Heat a grill pan, skillet, or outdoor grill over medium heat. Remove the chicken from the marinade, allowing excess to drip off. Cook the chicken for 5-7 minutes on each side, until it develops a golden char and is cooked through. Let the chicken rest for a few minutes before slicing it into strips.

Heat oil in a deep skillet or fryer to medium-high heat. Fry the potato strips in batches to avoid overcrowding until they achieve a crispy, golden texture. Transfer the fries to a plate lined with paper towels to remove excess oil, then sprinkle with salt while they’re still warm.

Warm the pita bread briefly in a skillet or microwave to make it pliable. Spread garlic or tahini sauce across the surface of the bread. Layer with shredded lettuce, tomato slices, onion, and pickles (if using). Arrange the sliced chicken over the vegetables, then drizzle additional sauce over the top for added flavor.

Fold the pita tightly around the fillings to form a wrap. Serve alongside the crispy fries and enjoy with your favorite dipping sauces for a satisfying meal.