All ingredients ready? Let's begin!
In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, turmeric, cardamom, cinnamon, and cayenne.
Add the chicken to the marinade in the bowl and toss to coat evenly.
Cover the bowl with plastic wrap. Place in the refrigerator for 10 to 12 hours or overnight.
Remove the chicken from the refrigerator 25 minutes prior to roasting it. Line 2 rimmed baking sheets with parchment paper.
Arrange the thighs in a single layer on the lined pans. Set aside.
Preheat your oven to 400°F.
Place the pans of chicken in the oven and roast until the internal temperature reaches 165°F when checked with a digital meat thermometer, approximately 20 minutes. Turn the chicken over at 10 minutes. Remove the chicken thighs to a clean cutting board and allow them to rest for at least 5 minutes so the juices are reabsorbed into the meat.
Slice the thighs thinly against the grain.
Load up a large serving platter with chicken, cucumbers, tomatoes, and olives. Have a basket or stack of pita bread for serving. Place yogurt and tahini sauces in bowls on the side with spoons.