In a small bowl, combine olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, pepper, and fresh lemon juice. Stir until a thick, fragrant marinade forms.

Lay the sliced onion in an even layer across the bottom of your slow cooker to prevent sticking and build a flavorful base.

Place the chicken thighs on top of the onion bed and pour the marinade over everything. Coat each piece thoroughly.

Cover and cook on low for 6 hours or on high for 3 hours until the chicken is fully cooked and shreds easily with a fork.

Transfer the cooked chicken to a cutting board and shred using two forks. Return the shredded meat to the slow cooker and stir into the juices.

Serve warm in pita bread or over rice. Garnish with fresh chopped parsley and drizzle with yogurt sauce or tahini.