Preheat your oven to 400°F (200°C). Spread the frozen French fries on a baking sheet and bake for 20 minutes, or until golden and crispy.

While the fries are baking, place the sliced chicken thighs in a medium bowl. Add the shawarma spice blend and olive oil, tossing until the chicken is evenly coated.

Heat a large skillet over medium-high heat. Add the spiced chicken and cook for 7 to 8 minutes, stirring occasionally, until fully cooked through and browned on the edges.

Transfer the crispy baked fries to an oven-safe 9x9 inch casserole dish, spreading them out into an even base layer.

Layer the cooked chicken shawarma evenly over the fries, then sprinkle the grated Gouda cheese entirely over the top of the chicken.

Return the casserole dish to the oven and bake for 3 to 5 minutes, watching closely until the cheese is completely melted and bubbly.

Remove the baking dish from the oven and immediately top the hot, cheesy mixture with the shredded iceberg lettuce, diced tomato, and cucumber.

Drizzle the top generously with creamy garlic sauce and spicy sambal oelek. Serve immediately directly from the casserole dish while the fries are hot and the salad is crisp!