Shawarma Spiced Chicken Pita with Tahini Yogurt Sauce

Ingredients

• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon ground cinnamon
• 4 tablespoons olive oil, divided
• 1½ teaspoons kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 1½ pounds boneless, skinless chicken thighs, trimmed
• 4 pitas
• 1 cup full-fat or low-fat plain yogurt
• 1 tablespoon plus 1 teaspoon tahini
• ¼ teaspoon grated garlic
• ¼ teaspoon finely grated lemon zest
• 4 tablespoons fresh lemon juice, divided
• 2 tablespoons coarsely chopped dill, plus more for serving
• 2 tablespoons coarsely chopped mint, plus more for serving
• ½ large English hothouse cucumber, halved lengthwise, cut into ¼"-thick half-moons (about 1 cup)
• 2 cups shredded romaine lettuce
• ¾ cup small cherry or grape tomatoes, halved (about 5 ounces)
• ⅓ cup thinly sliced red onion

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