Marinate the Chicken: In a medium mixing bowl, combine the chicken thigh chunks with the olive oil, minced garlic, lemon juice, cumin, smoked paprika, coriander, turmeric, cinnamon, salt, and pepper. Stir everything together until the chicken is thoroughly coated. Cover and let it marinate in the refrigerator for at least 30 minutes.

Prepare the Garlic Sauce: While the chicken is marinating, make the sauce. In a small bowl, whisk together the Greek yoghurt, tahini, minced garlic, lemon juice, and salt. Add the water, one tablespoon at a time, until the sauce reaches your desired drizzling consistency. Set aside. This step is a lot like making my Authentic Tzatziki Sauce Recipe Dip, but with the lovely nutty addition of tahini.

Prep the Vegetables: Wash and chop your lettuce, tomatoes, cucumber, and red onion. Having everything ready makes assembly a breeze later on. This is what we in the kitchen call 'mise en place'.

Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. You want the pan to be nice and hot before the chicken goes in. Add the marinated chicken to the pan in a single layer. Don't overcrowd it – cook in two batches if necessary.

Get a Good Sear: Cook the chicken for 4-6 minutes on each side, without moving it too much. You're looking for the pieces to become deeply golden brown with slightly charred edges. I find that this is the key to getting that classic shawarma flavour at home. The chicken is cooked when it's firm to the touch and the juices run clear.

Let it Rest: Once cooked, transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring the meat is perfectly succulent.

Assemble Your Bowls: To build your chicken shawarma bowl, start with a base of cooked rice and/or shredded lettuce. Top with the rested chicken, diced tomatoes, cucumber, and sliced red onion. Drizzle generously with the creamy garlic sauce and finish with a sprinkle of fresh parsley.