Chicken Shawarma:

Prepare Marinade: In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, salt, and pepper. Whisk until well combined.

Marinate Chicken: Place the chicken thighs in the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes (or up to 24 hours for more flavor).

Cook Chicken: Preheat a grill pan or large skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes per side until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing into strips.

Assemble Pita Bread:

Warm Pita: Wrap pita breads in aluminum foil and warm them in a preheated 350°F (175°C) oven for 5-7 minutes.

Prepare Toppings: While the pita is warming, prepare the toppings. Mix the diced cucumber and tomato in a small bowl.

Assemble: Place sliced chicken shawarma on each warmed pita bread. Top with a dollop of Greek yogurt, a spoonful of cucumber-tomato mix, a few slices of red onion, and a sprinkle of fresh parsley. Drizzle with tahini sauce if desired.

Serve: Fold the pita over the fillings and serve immediately.