Mix the olive oil, yogurt, lemon juice, onion, and spices in a bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes (2 hours is ideal, or up to 24 hours).

Take the chicken out of the fridge about 20 minutes before cooking so it loses its chill. Oven method: Heat the oven to 425°F. Spread the chicken and onions in a single layer on a sheet pan. Roast until browned and cooked through, about 25 to 30 minutes, stirring once halfway through. For more color, broil for the last 2 to 3 minutes and watch closely. Stovetop method: Heat a large skillet over medium-high heat until hot. Add the chicken (cook in batches if needed) and cook, stirring and turning often, until browned and cooked through, about 12 to 15 minutes. Air fryer method: Arrange the chicken in a single layer and air fry at 400°F for 10 to 14 minutes, shaking or flipping halfway through. Cook in batches for the crispiest edges. The chicken is done when it reaches 165°F.

Optional extra crispy shawarma wrap: Add some chicken to your pita bread with potato chips, toum, pickles and lettuce, roll it tight, then brush the outside with olive oil mixed with chili paste (and a little pomegranate molasses if you like). Pan-grill until golden and crunchy on both sides, flipping once.