1-Marinate the chicken: Whisk yogurt, 2 tbsp olive oil, garlic, lemon zest and juice, cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, salt, and pepper. Coat chicken thighs; marinate at least 30 minutes at room temperature or up to 12 hours in the fridge.

2-Load the slow cooker: Scatter sliced onion in slow cooker. Place marinated chicken on top with any remaining marinade. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until fork-tender.

3-Chop or shred: Transfer chicken to a cutting board. Shred with two forks or chop into bite-size pieces. Spoon off excess liquid from slow cooker, then return chicken with onions and a bit of juices to keep moist.

4-Crisp for shawarma texture: Spread shredded chicken on a foil-lined sheet pan, drizzle with remaining 1 tbsp olive oil. Broil 5–8 minutes, stirring once, until edges are crisp and browned. Alternatively, sear in a hot skillet for 2–3 minutes per side. Adjust salt or lemon to taste.

5-Build and serve: Warm pita or flatbreads. Pile crispy chicken onto bread, then top with tomatoes, cucumbers, lettuce, pickles, and fresh herbs. Drizzle with garlic yogurt sauce or tahini lemon sauce and serve immediately.