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Preheat oven to 425°F. Grease a sheet pan with oil.
In a mixing bowl, combine minced chicken thighs, onion, red bell pepper, parsley, garlic, smoked paprika, garlic powder, red chili flakes, black pepper, cumin, coriander, and salt. Mix until evenly combined.
Transfer the mixture to the sheet pan and press into an even layer, ½ inch thick, divided into kebabs.
Drizzle with additional butter (2-3 tbsp). Bake on the bottom rack for 10-12 minutes. Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden.
In a large bowl, combine yellow onion, tomatoes, red bell pepper, cucumber, and sliced red onion. Add parsley.
Drizzle with lemon juice, pomegranate molasses, and olive oil. Sprinkle with sumac and salt. Mix.
In another bowl, whisk together mayonnaise, sour cream, Greek yogurt, garlic powder, smoked paprika, black pepper, lemon juice, and salt until smooth.
Spread garlic yogurt sauce over each lavash. Top with sliced chicken kebab and fresh salad.
Roll tightly, and warm it on a skillet for 2-3 min until golden and crispy.