Mix Marinade: In a medium bowl, combine ¼ cup of olive oil, 4 minced garlic cloves, and spices including 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground cinnamon, and optionally ½ teaspoon of cayenne pepper for heat. Add salt and pepper to taste, followed by the juice of 1 lemon. Whisk until well combined.

Prepare Slow Cooker: Layer sliced onions at the bottom of the slow cooker. Arrange 2 pounds of boneless skinless chicken thighs on top of the onions.

Add Marinade: Pour the marinade generously over the chicken thighs, coating them completely. Rub the marinade into the chicken for better absorption.

Cook: Cover and set the slow cooker to cook on low for 6 hours or high for 3 hours, until the chicken is tender.

Shred Chicken: Shred the cooked chicken in the slow cooker with two forks, mixing it back with the flavorful juices.

Serve: Serve the shredded chicken in warm pita or over rice, topped with fresh vegetables and your choice of sauce, garnished with parsley.