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Combine all the spices to create the shawarma spice blend, thoroughly mix and set aside.
In a large mixing bowl add the chicken thighs, tomato paste and olive oil. Stir to coat the chicken then add 2 heaping Tbsp of the shawarma spice and massage the spices into the chicken. Let sit for at least 30 minutes to marinate and up to 12 hours covered in the fridge.
Heat a large cast iron pan over medium high heat and sear the chicken thighs on both sides till almost cooked through, about 5 minutes on each side. Transfer to a plate or tray and set aside.
To the same pan you cooked the chicken in, add the butter and reduce heat to medium. When the butter is melted add the garlic and stir. Sprinkle in the flour and whisk to create the roux. Let the flour and butter cook for about 1 minute then pour in the milk and whisk till the sauce is smooth and no flour lumps remain.
Bring the milk mixture to a simmer and let cook for about 2-3 minutes till thickened. Stir in 1 Tbsp of the shawarma spice mixture and half of the cheeses. Turn heat off and stir in the cooked macaroni pasta.
Transfer the macaroni mixture to a large baking dish and top with the chopped chicken and the other half of the shredded cheese.
Bake at 425F for 12-15 minutes till the top is bubbling and everything is heated through. Let sit 10 minutes before serving and enjoy