Make the marinade. In a bowl, combine 2 tsp cumin, 2 tsp coriander, 2 tsp paprika, 1 tsp turmeric, 1/2 tsp cinnamon, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and a pinch of cayenne. Add 3 tbsp olive oil, zest and juice of 1 lemon, 2 tbsp Greek yogurt, and 3–4 minced garlic cloves. Stir into a thick paste.

Prep the chicken. Trim excess fat and pat dry. Slice large thighs or breasts into 1-inch strips for faster cooking and better flavor absorption.

Marinate. Toss chicken with the marinade until well coated. Marinate at least 30 minutes, or up to 24 hours in the fridge for deeper flavor.

Preheat and set up. Heat oven to 425°F (220°C) or preheat a large skillet over medium-high. Line a sheet pan with foil or parchment for easy cleanup.

Cook the chicken. Spread chicken in a single layer. Roast for 15–20 minutes, flipping once, until edges are charred and internal temperature hits 165°F (74°C). For skillet: sear 4–6 minutes per side, working in batches to avoid steaming.

Rest and slice. Let the chicken rest 5 minutes, then slice or chop into bite-size pieces. This keeps the juices in and gives that shawarma-style texture.

Make the yogurt sauce. Mix Greek yogurt, lemon juice, grated garlic, pinch of salt and pepper, and herbs. If using tahini, whisk it in. Adjust with a splash of water to reach a drizzly consistency.

Prep the veggies. Halve the cherry tomatoes, dice the cucumber, thinly slice red onion and bell pepper, and chop parsley. Toss with a little lemon juice, salt, and olive oil if you like.

Cook the carbs. Make quinoa, rice, or farro according to package directions. For pitas, keep them separate and warm right before eating.

Assemble meal prep boxes. Divide chicken, grains, and veggies into 4–6 containers. Add a generous portion of yogurt sauce in a sealed cup. Aim for 5–6 oz cooked chicken per serving for higher protein.