In a large bowl, combine plain Greek yogurt, olive oil, lemon juice, ground cumin, smoked paprika, ground coriander, garlic powder, salt, and black pepper to create a flavorful marinade. Add the chicken thighs to the bowl, ensuring they are well-coated with the mixture. Cover the bowl and refrigerate for at least 1 hour, but ideally let it marinate overnight for deeper flavors.

When you're ready to cook the Juicy Shawarma Chicken, preheat your oven to 425°F (220°C) if baking. Alternatively, heat your grill to medium-high. This ensures that your cooking method will deliver juicy, flavorful chicken. Prepping your workspace with necessary equipment is essential for a smooth cooking process.

If baking, place the marinated chicken thighs on a baking tray lined with parchment paper, ensuring they are spread out for even cooking. Bake for 25-30 minutes, flipping the chicken halfway through, until they reach an internal temperature of 165°F (75°C) and have a golden brown exterior. For grilling, cook the chicken for about 5-6 minutes on each side until well-charred and cooked through.

Once cooked, remove the chicken from the oven or grill and let it rest for 5 minutes. This step allows the juices to redistribute, ensuring that the shawarma chicken remains tender and juicy.

After resting, slice the warm Shawarma Chicken against the grain to enhance tenderness and presentation. Arrange the slices on a platter and serve with warm pita bread, fresh vegetables, and a drizzle of tahini sauce.