In a large bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and black pepper. Add the chicken thighs and coat them evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Cook the Chicken

Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, letting excess marinade drip off. Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let it rest for a few minutes.

Slice the Chicken

Once the chicken has rested, slice it thinly against the grain.

Assemble the Shawarma

Warm the pita bread and layer the sliced chicken on top. Add sliced tomatoes, cucumbers, and red onions. Drizzle with tahini sauce if desired, and garnish with fresh parsley.

Serve

Serve immediately while warm, with extra tahini sauce on the side.