In a bowl combine the lemon juice, olive oil, greek yogurt, garlic, ginger, tomato paste, salt, oregano, paprika, pepper and cinnamon. Add the chicken to a ziplock bag and pour the sauce over the chicken. Seal the bag and place in the fridge for 4 hours or overnight.

Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, and peppers onto metal skewers (or wood skewers that have been soaked in water). Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the chopped parsley over the skewers. You may also cook the chicken in a skillet if needed.

Preheat the oven to 400 degrees F.

Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze 4-8 (I used 8, but feel free to use more or less if you wish) of the garlic cloves out into a food processor or blender, reserve any remaining garlic for another use. Add the avocados, greek yogurt, olive oil, chili powder, cumin and a pinch of salt and pepper. Process until smooth and creamy. Taste and adjust salt and pepper to your liking.

Remove the chicken from the skewers and place on the warmed pitas. Sprinkle with parsley and goat cheese. Serve the roasted garlic mayo on the side for dipping. Don't forget the fries! :)