In a large bowl, whisk together the olive oil, minced garlic, lemon juice, paprika, cumin, salt, pepper, turmeric, cinnamon, oregano, and crushed red pepper flakes until well combined.

Add the chicken thighs to the bowl with the marinade. Use tongs or your hands to toss the chicken, ensuring each piece is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for the best flavor.

Preheat your oven to 425°F (220°C). Arrange the marinated chicken thighs in a single layer on a large baking sheet or in a baking dish. Place the red onion wedges around the chicken.

Place the baking sheet in the preheated oven and bake for 30 minutes, or until the chicken is cooked through and slightly charred on the edges. The internal temperature should reach 165°F (74°C).

Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. This helps keep the juices locked in. After resting, transfer the chicken to a cutting board and slice it into thin, bite-sized strips.

Warm the pita bread according to package directions. To assemble, lay a warm pita flat and spoon a generous amount of the sliced chicken down the center. Top with chopped tomatoes, chopped red onion, fresh parsley, and a drizzle of plain yogurt. Fold the wrap and serve immediately.