### Instructions
1. **Marinate the Chicken:** In a large bowl, combine the thinly sliced chicken thighs, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper (if using), salt, and black pepper. Mix well, ensuring all the chicken is coated in the marinade. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
2. **Prepare for Cooking:** When ready to cook, remove the chicken from the refrigerator and let it come to room temperature for about 15-20 minutes. This helps the chicken cook more evenly.
3. **Cook the Chicken:** Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add a tablespoon of oil (if your pan isn’t non-stick) and then add the marinated chicken in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
4. **Sear and Cook:** Cook the chicken for 5-7 minutes per side, or until it’s beautifully browned, caramelized, and cooked through. As it cooks, you can use a spatula to press down on the chicken to ensure good contact with the pan and encourage searing.
5. **Shred (Optional):** Once cooked, you can remove the chicken from the pan and, using two forks, shred it into smaller pieces. This gives it a more traditional shawarma texture. Return the shredded chicken to the pan for another minute or two to warm through and absorb any pan juices.
6. **Assemble Your Shawarma:** Warm your pita bread or wraps. Spread a layer of hummus or tahini sauce. Pile on the cooked chicken shawarma. Garnish with chopped tomatoes, cucumbers, red onion, and fresh parsley. Roll or fold and enjoy!
### Short Tips
* **Don’t skip the marination!** This is key to tender and flavorful shawarma.
* **High heat is your friend.** You want a good sear on the chicken, not just a gentle cook.
* **Don’t overcrowd the pan.** Give the chicken space to brown properly; otherwise, it will steam instead of sear.
* **Experiment with toppings!** Pickled turnips, hot sauce, or a garlic yogurt sauce are all fantastic additions.
