In a large mixing bowl, whisk together olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice. Add the chicken thighs and marinate.

Prepare your slow cooker by layering sliced onion at the bottom.

Place the marinated chicken thighs on top of the sliced onions in the slow cooker.

Cover and set slow cooker to cook on low for 6 hours or on high for 3-4 hours.

Once done, shred the chicken in the slow cooker using two forks, mixing it with the juices.

Serve in pita bread or over rice, topped with vegetables and yogurt or tahini sauce.