In a small bowl, stir together cumin, turmeric, coriander, garlic powder, paprika, cloves and cayenne. Pat the thighs with the seasoning mixture and add the seasoned thighs to a large bowl.

Add lemon juice, half of the sliced red onion, and olive oil to the chicken thighs, tossing to coat. Cover tightly with plastic wrap and marinade for 3 hours (or overnight).

When ready to cook, preheat over to 425 degrees.

Remove chicken from the marinade with a slotted spoon to a large lined, rimmed baking sheet in a single layer. Bake for 30 minutes. Move the baking sheet to the top rack and broil on low until crispy, approximately 3 to 5 minutes (keep an eye on it!).

To assemble the sliders. add Sabra Spreads to both the top and bottom halves of the slider buns. Top the bottom halves with the chicken pieces, then add red onion slices and butter lettuce. Top with the other halves of the buns. Serve immediately.