• In a large bowl whisk together the marinade ingredients, ⅓ cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 3 cloves garlic, minced, 2 teaspoons smoked or sweet paprika, 2 teaspoons ground cumin, 1 ½ teaspoons black pepper, 1 teaspoon salt, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon and 1/2 teaspoon red pepper flakes.
• Add the chicken thighs and marinade to a ziploc bag and refrigerate for 4 hours up to overnight.
• To the bottom of your slow cooker add the sliced onion.
• Place your marinated chicken on top of the onions.
• Cover and cook on high for 3-4 hours or low for 4-6 hours.
• Once the chicken is cooked and tender remove from the slow cooker and chop into slices.
• Place the chopped chicken back into the slow cooker.

Prepare the Yogurt Sauce

• In a mixing bowl combine the 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon cumin, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, ⅛ teaspoon red pepper flake.
• Assemble your pitas with the sauce, chicken, red onion, lettuce, cucumbers and tomatoes.
• Serve!