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 1 tablespoon of olive oil, shawarma seasoning, salt, and pepper until evenly 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 reaches an internal temperature of 165 F (74 C). For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

3. While the chicken bakes, prepare the lemon tahini dressing. In a small bowl, whisk together the tahini, lemon juice, 1 tablespoon olive oil, minced garlic, salt, and pepper. Gradually add 2-3 tablespoons of cold water, whisking until the dressing reaches your desired creamy, pourable consistency. It should be smooth and slightly thick.

4. While the chicken cooks and the dressing is made, prepare your salad components. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley.

5. Once the chicken is cooked, remove it from the oven and let it rest on a cutting board for 5 minutes. This helps keep the chicken juicy. Then, slice the chicken thighs into bite-sized strips or cubes.

6. Divide the mixed greens among four serving bowls. Arrange the sliced chicken, cherry tomatoes, diced cucumber, and sliced red onion over the greens.

7. Drizzle each bowl generously with the lemon tahini dressing. Garnish with fresh chopped parsley and serve immediately.