Prepare the marinade: zest lemon and set zest aside. Roll the zested lemon on the counter a couple times (applying some pressure). This helps the lemon juice easier. Squeeze the lemon into a ziplock bag. Mince garlic (I love using my garlic press if you have one!) and add to the ziplock bag. Place remaining ingredients to the bag: cumin, paprika, salt, pepper, tumeric, and chicken thighs. Zip up the bag and try to get as much air out as possible. Using a mallet (or rolling pin) flatten out the chicken thighs until they are a little under ½ inch thick. Marinate the chicken for at least 30 minutes or overnight.

Wash all fruits and vegetables. Peel the cucumber and de-seed. Dice cucumber, onion, and tomato and combine in a bowl with lemon zest. Mix in yogurt, garlic powder, oregano, and water.

Small chop the romaine lettuce and set aside for topping later.;Using a saute pan, cook chicken thighs on medium high heat for 5-6 min on each side until they have an internal temperature of 165 degrees. If chicken thighs start to burn, de-glaze the pan with small amount of water (you can do this multiple times. I like to do it when I am planning on flipping the chicken).

Rest chicken for 5 minutes before dicing. Heat the pita loaves in a 350 degree oven for 5 minutes or in the microwave in a damp paper towel for 30 seconds. Slice eat pita in half to reveal the sandwich pocket.

Assemble the gyro by adding chicken, yogurt dressing, romaine, and feta cheese to the warmed pita pocket.