Chicken Shawarma

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1. 1Step 1: Cut the chicken thighs into small pieces. Place the chicken in a large bowl, add 3 tablespoons of the oil and season with ½ teaspoon of the salt. Add the Shawarma Spice or Shawarma BBQ Sauce. Toss to coat evenly. Set aside.
2. 2Step 2: Cut the onion in half lengthwise, then crosswise into thin half-moons. Place the onions in a large sauté pan and cook over medium-high heat without stirring until they start to brown, about 1 minute. Stir the onions so that more of them are exposed to the heat of the pan and cook without stirring to promote more browning, about 1 minute. Add the remaining 3 tablespoons oil and season with the remaining ½ teaspoon salt, or to taste. Continue to cook, stirring occasionally, until the onions are caramelized but still slightly firm. Transfer the onions to a bowl; set aside.
3. 3Step 3: If needed, wipe out the pan with a kitchen towel to remove any bits of onion. Set the pan over medium-high heat and add the chicken in a single layer. Sear the chicken without stirring for about 1 minute, then stir and continue cooking until the chicken is just cooked through. Add the caramelized onions and stir to combine. Taste and adjust the seasoning with salt.
4. 4Step 4: Transfer the chicken to a platter. Serve with onion-sumac salad (finely sliced red onion and chopped parsley seasoned with olive oil and Preserved Lemon Paste, and sumac) plus tahini swirled with harissa and fresh pita bread.