In a large bowl, combine the chicken thighs with your choice of spices and yogurt. Allow them to marinate for at least 30 minutes.

Mix flour, baking powder, and Greek yogurt in a mixing bowl until a dough forms. Roll out the dough into thin flatbreads and cook them on a hot skillet for about 2-3 minutes on each side.

In a separate bowl, blend yogurt with minced garlic and a pinch of salt until smooth and creamy.

Toss sliced onions with sumac, lemon juice, and salt. Let the mixture sit for 10 minutes to soften the onions.

Place cooked marinated chicken onto each yogurt flatbread, spread the garlicky yogurt mixture, then top with the sumac onion salad and wrap tightly.