1. In a medium bowl, combine 2 tablespoons olive oil, minced garlic, oregano, cumin, smoked paprika, coriander, salt, pepper, and lemon juice. Whisk to create a marinade.
2. Add the chicken thighs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours if you have the time. (I’ve marinated overnight on lazy weekends, and it’s a flavor jackpot.)
3. While the chicken marinates, prepare the tzatziki sauce. Grate the cucumber finely, then squeeze out excess moisture using a clean kitchen towel or paper towels.
4. In a small bowl, mix grated cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, dill or mint, salt, and pepper. Taste and adjust seasoning. Refrigerate until ready to use.
5. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan.
6. Cook the chicken thighs for about 5-6 minutes per side, or until nicely browned and cooked through (internal temperature should reach 165°F). Avoid overcrowding the pan—cook in batches if necessary.
7. Remove chicken from skillet and let rest for 5 minutes before slicing into strips.
8. Warm the pita breads or flatbreads in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes.
9. Assemble your gyros: spread a generous spoonful of tzatziki over the pita, add sliced chicken, then top with diced cucumber, tomatoes, and red onion. Sprinkle with fresh herbs if you like.
10. Fold or roll up the pita, and dig in! Expect some happy, messy faces around your table.

I’ve learned that resting the chicken before slicing makes a world of difference—it keeps the meat juicy and tender. Also, don’t skip warming the pita; it softens it up and makes it way easier to fold without cracking. Little kitchen wins like these remind me of my mom’s magic touch turning simple staples into something memorable.