Prepare the Marinade:

In a large bowl, whisk together 3 tbsp olive oil, juice of 1 lemon, 4 cloves minced garlic, 2 tsp ground cumin, 2 tsp paprika, 1 tsp turmeric, 1 tsp coriander, ½ tsp cinnamon, 1 tsp salt, ½ tsp black pepper, and (optional) ¼ tsp cayenne.

Marinate the Chicken:

Add 2 lbs boneless, skinless chicken thighs to the bowl and toss until evenly coated.

Cover and refrigerate for at least 2 hours, or ideally overnight.

Cook the Chicken:

Oven Method: Preheat the oven to 425 °F (220 °C).

Arrange the marinated thighs on a parchment-lined baking sheet.

Roast for 20–25 minutes, flipping once, until golden and cooked through.

Stovetop Method: Heat a large skillet over medium-high heat.

Add a drizzle of oil, then cook chicken for 5–6 minutes per side, until nicely browned and fully cooked.

Rest and Slice:

Transfer the chicken to a cutting board and let rest for 5 minutes.

Slice into thin strips.

Make the Garlic Sauce (Toum):

In a food processor, pulse 1 cup peeled garlic cloves and 1 tsp salt until finely minced.

With the motor running, slowly stream in 3 cups neutral oil, alternating with ¼ cup lemon juice, until the mixture becomes light and fluffy.

If the sauce is too thick, blend in 2 tbsp ice-cold water to reach your desired consistency.