Trim excess fat from the chicken thighs and pat dry. Cut into 1/2- to 1-inch strips or bite-size pieces. In a bowl combine 1/4 cup plain yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, minced garlic, cumin, coriander, sweet paprika, turmeric, cinnamon, allspice, smoked paprika (if using), 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir to a smooth marinade. Add the chicken pieces, toss to coat thoroughly, cover and refrigerate for at least 30 minutes — up to 4 hours for more flavor. If short on time, let sit 15–20 minutes at room temperature.

Cook the chicken

Heat a large skillet over medium-high heat and add 1 tablespoon oil. When the oil shimmers, add the marinated chicken in a single layer (work in batches if needed). Cook without moving for 2 minutes to get some color, then stir and continue cooking for another 3–4 minutes until pieces are browned and cooked through (internal temp 165°F / 74°C). Total cooking time ~5–7 minutes depending on piece size. Transfer cooked chicken to a plate and keep warm.

Yogurt-Tahini Sauce

While the chicken marinates or cooks, whisk together 1/2 cup Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, grated garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 1–2 tablespoons water, one at a time, to reach a thick but pourable consistency. Taste and adjust salt or lemon. Drizzle 1 teaspoon olive oil on top if desired.

Salad / Fillings

Combine the cucumber, tomato, shredded lettuce, red onion and chopped parsley in a bowl. If using pickles, stir them in. Season lightly with a pinch of salt and a squeeze of lemon (about 1/2 tablespoon) and toss. Sprinkle 1/2 teaspoon sumac over the salad if you have it for a bright, tangy finish.

To Assemble

Warm the pita pockets or flatbreads briefly in a dry skillet over medium heat (about 30–60 seconds per side) or wrap in foil and heat in a 350°F / 175°C oven for 5–8 minutes. This makes them more pliable.

Open each pita pocket and spread about 1–2 tablespoons of the yogurt-tahini sauce inside (reserve some for drizzling). Fill with 3–4 ounces (about 1/4 of cooked chicken batch) of the shawarma-spiced chicken, then add a portion of the salad mixture. Drizzle additional sauce on top and finish with a squeeze of lemon wedge. Repeat for remaining pitas.

Serve immediately while warm. Leftover chicken keeps 3 days refrigerated; sauce 3–4 days.