For the Chicken Shawarma:

• 1 + 1/2 lb. chicken thighs or breasts, skinless and boneless, sliced into 1/2-inch thick strips
• 2 tablespoons olive oil, divided
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper (or to taste)
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

For Serving:

• 6 small pita bread
• 2 cups romaine lettuce, chopped
• 1 medium tomato, diced
• 2 Persian or mini cucumbers, diced
• 1/4 cup fresh parsley, finely chopped

For the Garlic Yogurt Sauce:

• 1 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon Dijon mustard (optional)
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper