In a large bowl, combine the dry spices: cumin, paprika, coriander, turmeric, garlic powder, onion powder, cayenne, salt, and pepper. Whisk them together thoroughly until you achieve a fragrant and even mixture.

Add the olive oil, lemon juice, and chicken broth to your spice blend, mixing well to create a paste. Slice the chicken thighs into strips and coat them evenly with the mixture. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

In a blender, combine the garlic cloves with a pinch of salt. Blend until finely minced, then slowly drizzle in the lemon juice and olive oil, continuing to blend until emulsified. Adjust the sauce's consistency with small amounts of ice water until smooth and creamy.

Preheat your oven to 425°F (220°C) or heat a large skillet over medium-high heat. Spread the marinated chicken on a lined baking sheet and roast for 25–30 minutes until fully cooked, or sauté the chicken for about 6–8 minutes on each side until golden brown and cooked through.

Once cooked, remove the chicken from heat and let it rest for 5 minutes. Slice the chicken into bite-sized pieces and serve it warm with the garlic sauce drizzled over or alongside, paired with warm pita and favorite sides.