Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

In a large bowl, whisk together the yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and olive oil until smooth.

Add the chicken thighs to the bowl and toss thoroughly to ensure every piece is evenly coated with the marinade.

Arrange the chicken thighs in a single layer on the prepared baking sheet, ensuring they are not overlapping too much to promote browning.

Roast in the preheated oven for 30 to 35 minutes, turning the chicken halfway through, until the edges are crispy and the internal temperature reaches 165°F (74°C).

Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute, which keeps the meat tender.

Transfer the chicken to a cutting board and slice it into thin strips against the grain to mimic the texture of traditional shaved shawarma.

Warm the pita breads in a dry skillet or directly on the oven rack for 1-2 minutes until pliable and soft.

Assemble the shawarma by placing a generous portion of sliced chicken onto each pita, topping with cucumber, tomatoes, and a drizzle of tahini sauce before rolling it up tightly.