Make the marinade: In a large bowl whisk together Plain Yogurt, Lemon Juice, White Vinegar, Olive Oil, minced Garlic, Ground Cumin, Ground Coriander, Sweet Paprika, Ground Turmeric, Ground Cinnamon, Ground Allspice, Ground Cardamom, freshly ground Black Pepper and Kosher Salt until smooth.
Marinate the chicken: Add the Chicken Thighs to the bowl and toss to coat thoroughly. Cover and refrigerate at least 1 hour, preferably overnight for deeper flavor.
Prepare the potatoes: Preheat the oven to 425°F (220°C). Cut the Potatoes into wedges or bite-sized pieces, then parboil them in Water salted with Salt for 5–7 minutes until just tender. Drain well, toss with Neutral Oil and a pinch of Salt, spread on a baking sheet and roast 25–35 minutes until golden and crisp.
Cook the chicken: Heat a large skillet or grill over medium-high heat and add a little Neutral Oil. Remove excess marinade from the thighs (reserve a few tablespoons of plain yogurt beforehand if you want to make a fresh sauce), then sear the Chicken Thighs 6–8 minutes per side until deeply browned and cooked through (internal temperature 165°F/74°C). Let rest 5 minutes, then slice thinly.
Make a quick sauce: In a small bowl mix a few spoonfuls of Plain Yogurt with a squeeze of Lemon Juice, a little minced Garlic if you like, a drizzle of Olive Oil and salt and pepper to taste.
Warm the bread: Heat the Pita Bread briefly in a dry skillet or oven until pliable and slightly puffed.
Assemble the wraps: Spread the yogurt sauce on a warm pita, top with sliced chicken, roasted Potatoes, sliced Tomatoes, chopped Pickled Cucumbers and a sprinkle of chopped Parsley. Fold or roll the pita and serve immediately.
