In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper. Add the chicken strips, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight.

Heat your grill or non-stick pan over medium-high heat. Drizzle olive oil to prevent sticking.

Cook the marinated chicken strips for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (75°C).

In a small bowl, whisk mayo, minced garlic, lemon juice, and salt until smooth. Adjust seasoning as needed.

Let the chicken rest for 5 minutes, then slice into strips.

Serve the Chicken Shawarma in pita or on a plate, drizzling the creamy garlic sauce over the top.