Slice the chicken thighs into strips. In a bowl, combine the chicken, 80g of Greek yoghurt, juice of half a lemon, minced garlic, smoked paprika, 1 tsp garlic powder, onion powder, all spice, cayenne, oregano, cumin, 2 tsp salt, and 1 tbsp tomato paste. Mix well to coat and marinate until ready to cook.
Make the garlic sauce by mixing 120g of Greek yoghurt, light mayo, 1 tsp lemon juice, 1 tsp garlic powder, 1/2 tsp salt, and honey in a bowl until smooth. Set aside.
Spray a baking tray with oil, spread the marinated chicken evenly, and bake at 200°C for 20-25 minutes, tossing halfway. Then, broil or grill on high for 3-5 minutes until you get a golden char.
Prepare the crispy shawarma coating by whisking together the avocado oil, 2 tbsp tomato paste, salt to taste, and dried chilli flakes.
Separate the Lebanese wraps into two thin layers. Spread a healthy amount of garlic sauce on each layer, then top with the cooked shawarma chicken and sliced pickles. Roll up tightly.
Heat a pan over medium heat. Add some of the shawarma coating to the pan, place the wraps in, and brush the outsides with more coating. Roll them around until they are golden and crispy on all sides.
Cook it hands-free.
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