Instructions:

1. Marinate the chicken
   Step 1:

   In a mixing bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground paprika, ground allspice, cayenne pepper, ground cinnamon, ground ginger, ground cloves, ground cardamom, salt, and black pepper to make the marinade. Add the chicken thighs to the marinade, making sure they are well coated. Cover the bowl and refrigerate for at least 4 hours or overnight.
2. Cook the chicken
   Step 2:

   Heat a grill or stovetop griddle over medium-high heat. Cook the marinated chicken thighs for about 4-5 minutes per side or until they are fully cooked and have a nice char on the outside. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
3. Assemble the shawarma
   Step 3:

   Warm the pita bread. Slice the cooked chicken into thin strips. Spread a generous amount of tahini sauce on each pita bread. Top with shredded lettuce, diced tomatoes, sliced cucumbers, sliced red onion, and the sliced chicken. Sprinkle with chopped fresh parsley.
4. Roll and serve
   Step 4:

   Roll the pita bread tightly around the filling to form a shawarma wrap. Serve the Lebanese Chicken Shawarma immediately and enjoy!