First, combine all the chicken spices together in a small bowl.
Place chopped chicken in a large bowl and toss with 1 tablespoon olive oil and juice from 1/2 lemon. Add in shawarma seasonings and toss to coat. You can use it right away or marinate for up to 1 day for even more flavor.
To make the Israeli salad, toss together all the ingredients in a medium bowl except the za'atar. Sprinkle on za'atar right before serving. This is best the day it's made.
To make the creamy tahini sauce, mix together all ingredients in a medium bowl and add enough water to get a thick but runny texture. Feel free to double this and use extra on veggies, salmon, etc.
When ready to cook the chicken, heat 2 tablespoons extra virgin olive oil in a large pan over medium-high heat. Fry the chicken in batches- careful not to crowd the pan, you want to be able to get the chicken nice and crispy. If you want to cook it ahead of time, you can always cook the chicken up to a day ahead, cool and refrigerate, and then extra crispy it up in more oil before serving! The chicken doesn't dry out because the thighs have enough fat. We actually prefer it this way!
Drizzle cooked chicken with remaining lemon juice and serve immediately in lettuce, with eggplant, Israeli salad, and tahini cream sauce.