1. Preheat your oven to 400 F (200 C). Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken thighs with 2 tablespoons of olive oil, cumin, smoked paprika, coriander, garlic powder, onion powder, turmeric, cayenne pepper (if using), salt, and black pepper. Make sure each piece is well coated.

2. Arrange the seasoned chicken thighs in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165 F (74 C). For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

3. Once cooked, remove the chicken from the oven and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. Then, slice the chicken thighs into thin strips, mimicking traditional shawarma.

4. While the chicken bakes, prepare the dressing. In a small bowl, whisk together the tahini, fresh lemon juice, and a pinch of salt. The mixture will likely thicken considerably. Gradually whisk in 2-4 tablespoons of cold water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning if needed.

5. Divide the mixed greens or chopped romaine among four serving bowls.

6. Evenly distribute the diced cucumber, halved cherry tomatoes, and thinly sliced red onion over the lettuce in each bowl. Top generously with the sliced chicken shawarma.

7. Drizzle a generous amount of the lemon tahini dressing over each bowl. Garnish with fresh chopped parsley and serve immediately.