Start with the chicken marinade and pat dry the chicken thighs with paper towels. Use scissors or shears to remove any excess fat and add chicken to a large bowl.
In a separate bowl, whisk the olive oil, garlic and spices together and pour mixture over chicken, turning it so everything is coated evenly. Place in the fridge for at least 1 hour to overnight.
Once you're ready to cook, remove chicken from the fridge for at least 20 minutes and pre-heat a skillet or grill pan to medium-high heat.
Remove chicken from marinade, letting any excess drop off and cook chicken on the first side for about 5 minutes or until deeply charred, then flip over and cook on the other side for another 3-4 minutes until cooked through.
Remove chicken to a cutting board and let rest for at least 5 minutes before cutting into it, then slice chicken on a diagonal.
To make the tahini yogurt sauce, add all ingredients to a small food processor or blender and blend until smooth. You may need to add more water for desired consistency, similar to honey that you can drizzle.
For the pickled cabbage, add cabbage, lemon juice, parsley and salt and pepper to a bowl and mix to combine.
For serving, add quinoa and hummus to a shallow bowl along with pickled cabbage, cherry tomatoes and sliced chicken shawarma. Garnish hummus with olive oil and za'atar and bowls with chopped parsley. Serve with pita bread and lemon wedges and a good drizzle of yogurt tahini sauce.