Let’s walk through the process of creating these gyros step-by-step:

1. In a medium bowl, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor infusion.
2. While the chicken is marinating, prepare the toppings. In a separate bowl, mix the Greek yogurt with diced cucumber and a dash of salt. Set aside in the fridge to chill.
3. Preheat your grill or a large skillet over medium-high heat. Once hot, cook the marinated chicken for about 5-7 minutes on each side, until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing into strips.
4. Warm the pita breads either on the grill for about a minute on each side or in the oven at 350°F for 5 minutes. This step is crucial for achieving that soft, pillowy texture.
5. Assemble your gyros by placing slices of chicken onto each pita. Top with the yogurt-cucumber sauce, sliced onion, cherry tomatoes, and a sprinkle of fresh dill.

Cooking with love and patience, like my abuela taught me, ensures the best results. Remember, the key to juicy chicken is not rushing the cooking process.