1. Prepare the Chicken Marinade:

• Combine Marinade Ingredients: In a large bowl, combine the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, salt, and black pepper. Whisk until well combined.
• Marinate the Chicken: Add the chicken thighs to the bowl and toss to coat thoroughly. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour, preferably 2-3 hours. For a deeper flavor, you can marinate the chicken overnight.

2. Cook the Chicken:

• Heat a Skillet or Grill: Heat a large cast-iron skillet or grill pan over medium-high heat. If you’re using an outdoor grill, preheat it to medium-high heat.
• Cook the Chicken: Once the pan is hot, add the marinated chicken thighs. Cook for 5-7 minutes on each side, or until the chicken is fully cooked through and has an internal temperature of 165°F (74°C). If using chicken breasts, they may cook slightly faster—around 4-5 minutes per side, depending on thickness.
• Rest the Chicken: Once the chicken is cooked, remove it from the heat and let it rest for 5 minutes. This allows the juices to redistribute and keeps the chicken moist.

3. Slice the Chicken:

• After the chicken has rested, slice it into thin strips or bite-sized pieces, similar to how it’s traditionally done for shawarma. You can also cut it into smaller chunks if you prefer.

4. Prepare the Sauces:

• Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth. Add more water to reach your desired sauce consistency. Season with salt to taste.
• Garlic Yogurt Sauce: In a bowl, combine the yogurt, mayonnaise (if using), lemon juice, garlic, salt, and pepper. Stir until well combined. Adjust seasoning if necessary.

5. Assemble the Shawarma:

• Warm the Bread: Warm the pita or flatbreads by heating them on a skillet for about 30 seconds on each side, or wrap them in foil and heat them in the oven for 5-10 minutes at 350°F (175°C).
• Layer the Shawarma: Place the warm bread on a plate, then layer it with a generous portion of sliced chicken. Top with fresh vegetables such as cucumbers, tomatoes, lettuce, onions, and pickles for crunch and freshness.
• Add Sauces: Drizzle the tahini sauce or garlic yogurt sauce over the chicken and vegetables. Garnish with freshly chopped parsley if desired.

6. Serve:

• Serve the Chicken Shawarma immediately, with extra sauce on the side if desired. It’s great on its own or with a side of roasted vegetables, hummus, or a fresh salad.