In a small bowl, combine the cumin, turmeric, coriander, garlic powder, paprika, cinnamon, cayenne, 1 ½ tsp kosher salt, and ½ tsp black pepper. Stir to mix evenly. Set aside.
Pat the chicken thighs dry, then cut into bite-sized strips. Place in a large bowl. Add the minced garlic, sliced onion, lemon juice, and 3 tbsp olive oil. Sprinkle the spice blend over everything and toss well to coat the chicken thoroughly. Let marinate at room temperature for 20–30 minutes, or cover and refrigerate up to overnight for deeper flavor.
Grate the cucumber half on a box grater and squeeze out as much liquid as possible with your hands or a clean kitchen towel. In a small bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, salt, and dill. Stir until smooth. Refrigerate until ready to serve — flavors improve as it sits.
Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add the chicken in an even layer (cook in two batches if needed to avoid crowding). Let cook undisturbed for 4–5 minutes to develop a good crust, then toss and cook another 4–5 minutes until the chicken is browned, cooked through (165°F internal), and the onions are softened and slightly charred.
Brush the pita wedges lightly with olive oil. Warm them in a dry skillet over medium heat for about 1 minute per side until pliable and lightly toasted with a few charred spots. Alternatively, wrap in foil and warm in a 350°F oven for 5–7 minutes.
Divide the chopped romaine among 4 serving bowls. Top each with a generous scoop of the spiced chicken and onions, diced tomatoes, diced cucumber, sliced red onion, and a sprinkle of crumbled feta. Add 2–3 warm pita wedges to each bowl, leaning them against the side. Drizzle generously with tzatziki and garnish with chopped parsley. Serve with lemon wedges on the side.
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