Easy Chicken Shawarma Salad Bowls

to 4 tablespoons olive oil

to 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces

cumin

smoked paprika (regular paprika may be substituted)

turmeric

ground coriander

Kosher salt, or to taste

freshly ground black pepper, or to taste

to 4 cloves garlic, finely minced or pressed

lemon juice

chickpeas (garbanzo beans), drained and rinsed (I use no-salt added), seasoned with salt and pepper if desired

to 2 tablespoons olive oil, if necessary

tomatoes, diced if using regular tomatoes or halved if using cherry/grape tomatoes

English cucumber, diced small

red onions, diced small; optional

to 3 tablespoons fresh parsley, finely minced

plain Greek yogurt (must be Greek yogurt, I used 0% fat)

to 3 tablespoons lemon juice, or as desired for consistency

garlic, finely minced or pressed, optional

cumin

ground coriander

Kosher salt, or to taste

freshly ground black pepper, or to taste

granulated sugar, optional and to taste