1. Marinate the Chicken: Start by cutting the chicken breast into small strips and place them in a large bowl. Add the garlic, garlic powder, onion powder, cumin, coriander, cardamom, cinnamon, oregano, paprika, yogurt, lemon juice, salt, and pepper. Use your hands to mix everything well, making sure each piece is coated. Cover the bowl with plastic wrap or transfer to a sealed container. Refrigerate for at least 6 hours, but overnight (or up to 24 hours) is best for flavor.

2. Make the Garlic Sauce: On a cutting board, smash the garlic cloves with the side of a knife. Sprinkle with salt and continue mashing until a smooth paste forms. Transfer the garlic paste to a bowl. Add the Greek yogurt, mayonnaise, and lemon juice. Mix until smooth. Cover and refrigerate for at least 4 hours to allow the flavors to blend.

4. In a Skillet: Heat oil in a large pan over medium-low heat. Add the marinated chicken and cook undisturbed for 6-7 minutes, until the liquid evaporates and a crust forms. Flip and cook for another 4-5 minutes until browned.

5. On the Grill: Preheat grill to medium-high (400°F / 200°C). Place chicken on the grates and grill for 5-7 minutes per side, until charred and cooked through.

6. In the Oven: Preheat oven to 425°F (220°C). Spread chicken on a lined baking sheet and roast for 20-25 minutes, flipping halfway, until cooked through and browned.

7. In the Air Fryer: Preheat air fryer to 375°F (190°C). Arrange chicken in a single layer and cook for 12-15 minutes, flipping halfway, until crispy and cooked through.

8. Once cooked, remove the chicken and let it rest.

9. Assemble the Wraps: Warm each pita bread in a pan for 1-2 minutes per side. To assemble, lay a warm pita flat and spread with garlic sauce. Add a line of chicken and a handful of fries. Fold the bottom edge up snugly over the filling, fold one side over the center, then roll tightly. Serve immediately.