In a mixing bowl, combine the ground cumin, coriander, smoked paprika, minced garlic, lemon juice, olive oil, salt, and pepper to create a flavorful marinade. Coat the chicken thighs thoroughly in this mixture, then cover and let them marinate for at least 30 minutes.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the marinated chicken thighs and cook for 6-8 minutes per side until golden brown and cooked through. Remove and chop into bite-sized pieces.

In the same skillet, lower the heat to medium-low, adding sliced onions with a splash of olive oil. Cook slowly for about 20 minutes until soft, caramelized, and golden brown.

Chop the fresh parsley and cilantro. In a small bowl, mix these herbs with a bit of lemon juice and olive oil, creating a zesty mixture.

Lay a piece of flatbread on a clean surface. In the center, layer shredded chicken, sautéed onions, and herb mixture. Fold or roll up tightly to encase the filling.

Return to the skillet and place the assembled flatbreads seam-side down. Heat over medium heat for about 2-3 minutes per side until warmed through and slightly crispy.

Slice the warm flatbread into portions and serve immediately with dipping sauces like minted yogurt or citrus chutney.