In a bowl, combine the minced garlic, dried oregano, paprika, ground cumin, salt, pepper, and 1 tablespoon of olive oil.

Add the thinly sliced chicken thighs to the bowl and toss them until well-coated with the marinade. Let the chicken marinate for at least 1 hour in the refrigerator.

Heat the remaining 1 tablespoon of olive oil in a pan over medium-high heat. Add the marinated chicken slices and cook for about 5-7 minutes, or until they are cooked through and have a nice golden brown colour.

While the chicken is cooking, warm the pitta breads in a dry skillet or in the oven until they are slightly toasted.

In a small bowl, mix the Greek yogurt with a pinch of salt.

To assemble the gyros, spread a generous spoonful of Greek yogurt on each pitta bread. Add the cooked chicken slices, diced cucumber, tomato, and thinly sliced red onion.

Garnish with fresh mint leaves and serve with lemon wedges on the side.

Roll up the pitta breads, enclosing the filling, and enjoy your delicious chicken gyro!