Place the chicken thighs along with the shawarma ingredients into a Zip Lock bag or large bowl and toss to coat. Cover and marinate in the refrigerator for at least 3 hours or up to 24 hours.

Take the chicken out of the fridge to temper for 20 minutes before cooking.

Preheat a grill to medium-high heat. Cook the chicken for 6-8 minutes on one side until caramelized, then flip and cook for an additional 8-10 minutes. Ensure the internal temperature reaches at least 160°F.

Preheat a cast iron pan over medium-high heat. Cook the chicken in a single layer for 8-10 minutes, then flip and cook for an additional 5-7 minutes. Check that the internal temperature reaches at least 160°F.

Preheat the oven to 425°F. Arrange the marinated chicken on a sheet tray in a single layer. Bake for 25 minutes, turning halfway through. Turn to broil for five minutes or until caramelized and slightly charred.

Arrange the cooked chicken on a large plate or platter and serve with Garlic White Sauce on the side.

To make the Garlic White Sauce, whisk together yogurt, mayo, grated garlic, za'atar spice, lemon juice, and kosher salt in a small mixing bowl until thoroughly combined.