Creating Mini Chicken Shawarma is simple if you follow these steps:

1. Prepare the Marinade: In a bowl, combine olive oil, yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Mix well.
2. Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes. For best results, marinate overnight.
3. Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for about 5-7 minutes on each side, or until fully cooked and slightly charred.
4. Slice the Chicken: Once cooked, let the chicken rest for a few minutes. Then, slice it into thin strips or bite-sized pieces.
5. Prepare the Pitas: If using pita bread, warm them slightly in a skillet or microwave. If using lettuce, wash and pat dry the leaves.
6. Assemble the Shawarma: Place a few pieces of chicken into each mini pita or lettuce leaf. Top with diced tomatoes, cucumbers, and red onion.
7. Add Sauce: Drizzle tahini sauce or garlic sauce over the filled pitas or lettuce cups.
8. Serve: Arrange the assembled Mini Chicken Shawarmas on a platter, ready to enjoy.