In a bowl, whisk together 1/2 cup plain yogurt, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.

Marinate chicken

Trim excess fat from 1 lb chicken thighs and add them to the marinade. Coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

Cook chicken

Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil and when shimmering, add the marinated chicken in a single layer (reserve excess marinade). Cook 4-6 minutes per side until well-browned and an internal temperature of 165°F (74°C). If pieces are thick, reduce heat to medium and cover for 2-3 minutes to finish. Transfer chicken to a cutting board and let rest 5 minutes, then slice or chop into bite-sized strips.

Hummus & Ricotta Components

Spoon 1 cup hummus into the base of each serving bowl (or spread across both bowls if making two). Dollop or spoon 1/2 cup ricotta on top or to the side of the hummus. Drizzle 1 teaspoon extra-virgin olive oil over the ricotta and, if using, sprinkle 1/2 teaspoon lemon zest over the ricotta for brightness.

Salad & Garnishes

Prepare vegetables

Dice 2 medium tomatoes, thinly slice about 1 cup fennel (trim core and reserve fronds for garnish if desired), and thinly slice 1/4 cup red onion. Place in a mixing bowl with 1/2 cup halved pitted olives and 2 tablespoons chopped parsley.

Dress salad

Toss the tomato-fennel-olive mixture with 1 tablespoon lemon juice, 1 teaspoon olive oil, and a pinch of salt and black pepper to taste. Adjust acidity and seasoning as needed.

Scatter the dressed salad over and around the hummus/ricotta base. Reserve a few fennel fronds or parsley leaves for garnish.

Pita & Assembly

Warm pita

Warm 2 pita breads briefly in a 350°F (175°C) oven for 3-4 minutes or in a dry skillet over medium heat 30-60 seconds per side, just until pliable and lightly toasted.

Assemble bowls

Divide the sliced shawarma chicken between the bowls, placing it atop or beside the hummus and ricotta. Arrange the tomato-fennel-olive salad alongside. Sprinkle 1/2 teaspoon sumac or smoked paprika over the hummus or chicken if using. Add reserved fennel fronds and parsley as garnish and serve with warm pita and lemon wedges.

Optional: squeeze lemon over the chicken and bowl components to taste before eating.