In a large mixing bowl, combine skinless chicken thighs with salt, pepper, ground cumin, ground coriander, paprika, garlic powder, onion powder, turmeric, sugar, tomato paste, and olive oil. Marinate for at least 30 minutes.

Heat a skillet over medium-high heat and add olive oil. Cook marinated chicken thighs for about 8–12 minutes, flipping halfway, until golden brown and cooked through (internal temperature 165°F/75°C).

In a medium bowl, whisk together mayonnaise, Greek yogurt, grated garlic, lemon juice, and parsley until smooth. Adjust seasoning to taste.

Mix thinly sliced red onion with sumac and a squeeze of lemon juice in a separate bowl. Let sit for at least 10 minutes.

Warm lavash briefly until pliable, spread garlic sauce, and add lettuce, cooked chicken, sumac onions, diced tomatoes, and pickles. Roll tightly and tuck in edges.

Enjoy wraps warm to appreciate the robust flavors.