1-First Step: Prepare Chicken and Marinade Trim any excess fat from 1 kg boneless, skinless chicken thighs. Cut into thin strips for even cooking. In a large bowl, combine minced garlic, ground coriander, ground cumin, cardamom, cayenne pepper (if using), smoked paprika, salt, black pepper, fresh lemon juice, and extra virgin olive oil. Add thinly sliced onion if desired. Mix well to form the aromatic marinade.

2-Second Step: Marinate the Chicken Thoroughly coat chicken strips in the marinade. Cover the bowl or transfer everything to a sealable bag. Refrigerate for at least 3 hours, ideally 12 to 24 hours, to allow flavors to fully infuse and tenderize the meat.

3-Third Step: Preheat Cooking Surface Before cooking, preheat a non-stick skillet over medium-high heat, or prepare a BBQ grill, brushed lightly with oil and heated to medium-high. For oven cooking, preheat the oven to 425°F (220°C).

4-Fourth Step: Cook the Chicken For stovetop, cook marinated chicken strips for 4-5 minutes per side until the exterior is nicely charred and internal temperature reaches 165°F (74°C). If grilling, cook until well-seared and cooked through. For baking, arrange chicken on a sheet, bake for 30 minutes, turn halfway, then broil briefly for crisp edges.

5-Fifth Step: Rest the Chicken Transfer cooked chicken to a plate. Cover loosely with foil and let rest for about 5 minutes. Resting helps retain juices and tenderness.

6-Final Step: Assemble and Serve Slice rested chicken if desired. Serve warm with pita bread, Lebanese flatbread, or soft flatbreads. Accompany with sliced lettuce, tomato, optional red onions, pickles or kalamata olives, and sauces like tahini, tzatziki, or hot sauce. This lets everyone create their own flavorful chicken shawarma wraps.