Place the chicken thighs along with the rest of 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.

For grilling: Preheat a gas or charcoal grill to medium-high heat. Place the chicken on the grill and cook for 6-8 minutes or until caramelized, then flip and cook for an additional 8-10 minutes. Check with a meat thermometer; it should reach at least 160°F.

For cast iron pan: Preheat a cast iron pan over medium-high heat. Cook the chicken in a single layer for 8-10 minutes until caramelized, then flip and cook for an additional 5-7 minutes. Check with a meat thermometer; it should reach at least 160°F.

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

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

For Garlic White Sauce: Add all ingredients to a small mixing bowl and whisk until combined.