FIRST STEP: PREPARE THE CHICKEN MARINADE

1. Prepare the Chicken: Start by rinsing the chicken thighs under cold water and patting them dry with paper towels. This will help the marinade adhere better to the chicken.
2. Make the Marinade: In a medium-sized bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, allspice, salt, black pepper, lemon juice, and vinegar. Stir until everything is well incorporated into a smooth marinade.
3. Marinate the Chicken: Coat the chicken thighs thoroughly with the marinade, making sure the chicken is fully covered. Place the chicken in a resealable plastic bag or shallow dish, then refrigerate it for at least 1 hour, or up to overnight for maximum flavor. The longer the chicken marinates, the more flavorful it will be.

SECOND STEP: PREPARE THE GARLIC SAUCE

1. Mix the Ingredients: While the chicken marinates, prepare the garlic sauce. In a small bowl, combine the mayonnaise, yogurt, minced garlic, and lemon juice. Stir well until smooth and creamy.
2. Season: Add salt to taste, mixing it in until the sauce reaches your preferred flavor. If you like a stronger garlic flavor, feel free to add more minced garlic.
3. Refrigerate: Cover the sauce and refrigerate it until you are ready to serve. This will allow the flavors to meld together and develop a richer taste.

THIRD STEP: ROAST THE CHICKEN

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Place a baking rack in the center of the oven to ensure even cooking.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with olive oil. Place a wire rack on top of the baking sheet to allow air circulation around the chicken as it roasts, ensuring that the chicken cooks evenly.
3. Arrange the Chicken: Remove the chicken from the marinade and arrange it on the wire rack in a single layer. Discard any leftover marinade to avoid contamination.
4. Roast the Chicken: Roast the chicken in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and slightly crispy. If you prefer your chicken to be more crispy, broil the chicken for an additional 3-5 minutes, watching closely to avoid burning.

FOURTH STEP: ASSEMBLE THE SHAWARMA

1. Prepare the Pita: Warm the pita bread or flatbreads in the oven or on a skillet. If you’re using pita, cut it in half to create pockets for the shawarma filling.
2. Slice the Chicken: Once the chicken has finished roasting, remove it from the oven and allow it to rest for a few minutes. Slice the chicken into thin strips against the grain to achieve the best texture.
3. Build the Shawarma: Place a few slices of roasted chicken on the pita or flatbread. Top with fresh vegetables such as lettuce, cucumbers, tomatoes, and onions for crunch and freshness.
4. Add the Garlic Sauce: Generously drizzle the garlic sauce over the chicken and vegetables. If you like a little more tang, feel free to add some pickles as well.
5. Serve: Roll up the pita or flatbread into a wrap, or serve it open-faced as a shawarma platter with additional side dishes like hummus, rice, or a fresh salad.