Make the marinade: In a large bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, cayenne (if using), and salt until smooth.

Prep the chicken: Pat the chicken dry. Trim excess fat. For even cooking, slice large thighs into two pieces or butterfly thick breasts.

Marinate: Add the chicken to the bowl and toss to coat thoroughly. Cover and marinate at least 30 minutes, up to 12 hours in the fridge. The longer it sits, the deeper the flavor.

Preheat your cooking method: Oven to 425°F (220°C), or heat a large cast-iron skillet over medium-high, or preheat the grill to medium-high.

Cook in the oven: Arrange chicken on a lined sheet pan, leaving space between pieces. Roast 18–22 minutes until cooked through (165°F/74°C). For charred edges, broil for 2–3 minutes at the end.

Cook in a skillet (alternative): Add a thin film of oil to a hot skillet. Sear chicken 5–6 minutes per side until browned and cooked through. Work in batches for best color.

Grill option: Oil the grates, then grill 4–6 minutes per side, depending on thickness, until nicely charred and done.

Rest and slice: Transfer chicken to a board and rest 5 minutes. Slice thinly against the grain for that classic shawarma feel.

Make the sauce: Stir together Greek yogurt, tahini, lemon zest and juice, parsley, and sweetener if using. Season with salt and a splash of water to thin to a drizzle.

Assemble: Pile chicken onto lettuce leaves or over cauliflower rice. Add cucumbers, tomatoes, red onion, and herbs. Finish with a generous drizzle of sauce.