Marinate the Chicken: In a medium bowl, combine the chicken thigh strips with 2 tablespoons of olive oil, ground cumin, ground coriander, smoked paprika, garlic powder, onion powder, turmeric, cayenne pepper (if using), ground cinnamon, ground cloves/allspice, lemon juice, salt, and black pepper. Mix thoroughly until every piece of chicken is well coated with the fragrant spice blend. Cover the bowl and refrigerate for at least 1 hour, or ideally 4 hours, to allow the flavours to develop deeply.

Prepare the Pitta Crisps: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Tear the pittas into rustic, bite-sized pieces. Spread them in a single layer on a baking tray. Drizzle lightly with a touch of olive oil and sprinkle with a pinch of salt. Bake for 8-10 minutes, or until the pittas are golden brown and wonderfully crisp, emanating a comforting toasted bread aroma. Keep a close eye on them to prevent burning. Once ready, remove from the oven and let them cool.

Cook the Chicken Shawarma: Heat a large non-stick frying pan or cast-iron skillet over medium-high heat until it’s hot, but not smoking. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. You might need to do this in two batches. Cook for 5-7 minutes per side, stirring occasionally, until the chicken is beautifully browned, slightly caramelised at the edges, and cooked through, releasing a rich, savoury aroma. The chicken should feel firm to the touch and the juices should run clear. Once cooked, transfer the chicken to a plate and cover loosely with foil to rest for a few minutes.

Assemble the Fattoush Salad: In a very large salad bowl, combine the chopped romaine lettuce, diced tomatoes, diced cucumber, thinly sliced radishes, diced green bell pepper, and thinly sliced red onion. Add the fresh mint and parsley. The vibrant colours of the vegetables should create a beautiful mosaic.

Prepare the Dressing: In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, apple cider vinegar, sumac, dried mint, minced garlic, salt, and black pepper. Shake or whisk vigorously until the dressing is emulsified and slightly creamy, smelling bright and zesty.

Combine and Serve: Just before serving, pour the dressing over the assembled salad vegetables. Add the cooled pitta crisps and gently toss everything together until the vegetables are lightly coated and the pitta crisps are integrated, retaining some of their crunch. Finally, arrange the warm, rested chicken shawarma strips over the top of the salad. Serve immediately and enjoy the harmonious blend of textures and tastes.