Place the chicken in a large dish or bowl. Add all of the marinade ingredients. Toss to combine, coating the chicken evenly in the shawarma marinade. Marinate in the fridge for at least 2 hours, or up to 3 days.
Heat a frying pan on a medium low heat with a glug of olive oil. Add your shallots and cook for 15 minutes until sweet and caramelised.
Tip the chickpeas into a food processor with 3 tbsp of the liquid from the tin. Whizz until smooth-ish then add the lemon juice, garlic and tahini. Whizz again, adding a little more chickpea liquid until you have a dippable texture. Mix through your caramelised shallots.
Transfer the chicken to a foil lined baking sheet, shaking off any excess marinade. Bake for 15-18 minutes at 220°C, depending on the thickness of your chicken thighs. The chicken should be nearly cooked through. Remove the chicken from the oven, meanwhile preheat your grill. Thinly slice the chicken and transfer back onto the baking tray and place under the grill for 4-5 minutes, turning the pan halfway through, until the chicken shawarma is browned & caramelized.
Add a large spoonful of hummus to the bottom of a large, shallow bowl. Use the back of a spoon to swoop the hummus across the bottom of the bowl. Add in the chicken shawarma. Finish with pickled shallots, thinly sliced cucumbers, shredded cabbage, crumbled feta, and a sprinkling of fresh coriander. Serve immediately with a spritz of lemon and a drizzle of extra virgin olive oil as desired. Enjoy as it is in the bowl, or assemble into a fresh, fluffy flatbread.