In a large bowl, combine plain Greek yogurt, olive oil, lemon juice, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Mix well until smooth. Add the chicken thighs, ensuring they are thoroughly coated in the marinade. Cover the bowl with plastic wrap, and refrigerate for at least 1 hour, or for enhanced flavor, let it marinate overnight.

Preheat your oven to 425°F (220°C) if you opt for baking. If grilling, heat your grill to medium-high heat. Prepare a baking tray with parchment paper for easy cleanup if baking.

Once your chicken has marinated and your cooking method is ready, remove the thighs from the marinade, allowing excess to drip off. For baking, place the chicken on the prepared baking tray, and bake for 25–30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). For grilling, place the thighs directly on the grill, cooking for 5–6 minutes per side.

After cooking, remove the chicken from the oven or grill and place it on a cutting board. Allow the chicken to rest for about 5 minutes.

Serve your succulent shawarma chicken warm with warm pita bread, crisp fresh vegetables, and a drizzle of tahini sauce or your favorite condiment.