Shawarma

Pat the chicken thighs dry with a paper towel, add them to the marinade, and toss to coat completely. Cover and refrigerate for at least 1 hour (up to overnight) for maximum flavor penetration.

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and lightly coat it with cooking spray.

Arrange the marinated chicken thighs in a single, even layer on the prepared baking sheet, ensuring they aren't crowded so they can brown properly.

Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are beautifully caramelized and slightly charred.

Remove from the oven, let the meat rest for 5 minutes to retain its juices, then slice thinly across the grain and serve immediately inside warm pita pockets with garlic sauce.