First and foremost, you’ll create a vibrant marinade. In a large bowl, combine the coriander, garlic, cumin, cardamom, cayenne pepper, smoked paprika, lemon juice, olive oil, salt, pepper, turmeric, and cinnamon. Whisk these together until well combined.

Add the chicken thighs to the marinade, ensuring each piece is well-coated. You can use your hands for this or a spatula; just get in there! Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour, but preferably overnight. The longer it sits, the better the flavor.

While the chicken marinates, mix up the yogurt sauce. In a small bowl, combine the Greek yogurt, mashed garlic, cumin, lemon juice, salt, and pepper. Stir in the chopped mint for that refreshing kick. Set this aside; it will be a wonderful accompaniment!

After marinating, take the chicken out of the fridge. Heat a grill pan or skillet over medium-high heat. Add a drizzle of olive oil, then place the marinated chicken in the pan. Cook for about 5-7 minutes per side until the chicken is charred and reaches an internal temperature of 165°F (74°C). The aroma will start to fill your kitchen, trust me!

Once cooked, remove the chicken from the heat and let it rest for a few minutes. This is crucial as it helps to retain the juices. Then, slice the chicken into strips.

Now comes the fun part! Take your flatbreads and layer them with shredded lettuce, sliced red onions, and those beautiful chicken strips. Drizzle with the yogurt sauce, add tomato slices, and include any additional toppings of your choice.

Wrap up your shawarma, and enjoy immediately. The combination of spices, textures, and flavors will surely make this a hit at your table!