In a large mixing bowl, combine the chicken thighs with yogurt, olive oil, minced garlic, lemon juice, smoked paprika, cumin, black pepper, salt, oregano, and coriander. Mix well and refrigerate for at least 1 hour, or overnight for maximum flavor.

Heat a large skillet over medium-high heat, add olive oil, and add the marinated chicken thighs. Sear for about 4-5 minutes on each side, until golden brown and cooked through.

Preheat your oven broiler. After browning the chicken, transfer it to a broiling pan and place it under the broiler for 1-2 minutes to achieve a slight char.

While the chicken is cooking, whisk together yogurt, minced garlic, lemon juice, and salt in a bowl until smooth. Refrigerate for at least 30 minutes.

Once cooked, let the chicken rest for a few minutes and then slice it into thin strips. Serve wrapped in pita bread, in a rice bowl, or over a salad, drizzled with creamy garlic sauce.