Combine the marinade ingredients and add the chicken and toss until well coated.
Refrigerate for three hours, and let it sit at room temperature for an additional 45 minutes when you take it out of the fridge.
Preheat oven to 200 and place your chicken in an oven proof dish.
Meanwhile, you can work on chopping your assembly ingredients, and prepare your garlic sauce.
For the garlic sauce, mix the Greek yogurt, tahini sauce, garlic cloves, lemon juice, and pulse using a hand mixer. Add the cold water, and pulse again.
As the mixture begins to come together, drizzle your olive oil, and continue to pulse until it reaches desire consistency. To be honest, I didn’t add any salt, the flavor was spot on us for.
Warm your pitas, spread some garlic sauce, add some chicken, spread with your favorite ingredients, roll and enjoy.