INGREDIENTS

1/2 teaspoon ground cumin

3/4 cup cherry tomatoes (cut in half)

1/4 teaspoon coriander (ground)

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

1/8 teaspoon cinnamon (ground)

4 tablespoons olive oil

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 1/2 pounds chicken thighs (boneless and skinless, and then trimmed)

4 pitas

1 cup plain yogurt

2 tablespoons coarsely chopped dill

1 tablespoon & 1 teaspoon tahini

1/4 teaspoon garlic (grated)

2 tablespoons mint (chopped)

1/4 teaspoon lemon zest (grated)

4 tablespoons fresh lemon juice

1/2 large cucumber (cut in half, and then chopped into 1/4″ thick half moon pieces)

2 cups lettuce (shredded)

1/3 cup red onion (sliced)

Procedure

1. 1. Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12–15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.
   2. Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.
   3. Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.
   4. Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.

What makes this recipe better is that you can make the tahini sauce ahead of time. You can make the sauce 2 or 3 days before you’ll be using it for this recipe. Just make sure that you’ll put it in an airtight container.