Chicken Shawarma (Middle Eastern)

Put the marinade ingredients in a big ziplock bag and marinate the chicken. To ensure that every piece is coated, add the chicken, seal, and massage from the outside. Marinate for a whole day, or at least three hours.
Yogurt Sauce: In a bowl, combine the ingredients for the yogurt sauce and stir. It will keep for three days in the refrigerator, so cover and store it there until needed.
Preheat the stove or barbecue by heating a large non-stick pan over medium-high heat with 1 tablespoon of oil or by gently greasing the hotplate or grills of a barbecue and heating it to medium-high. (Refer to the baking notes.)
Cook the chicken: Put the chicken on the grill or in a skillet and cook it for 4 to 5 minutes on the first side, or until it is well browned. Cook for 3 to 4 minutes on the opposite side after turning; the second side cooks more quickly.
Rest: After taking the chicken from the grill, loosely wrap it in foil. Give it five minutes to rest.
To Provide Service
Arrange the chicken on a dish with flatbreads, salad, and the yogurt sauce (or this recipe's dairy-free tahini sauce).
Grab a piece of flatbread and spread it with yogurt sauce to create a wrap. Add some lettuce, tomato, and chicken shawarma on top. Enjoy as you roll up!