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Make the shawarma marinade. Combine lemon juice, salt, olive oil, shawarma seasoning, and smoked paprika. Stir together to form a paste. Add in the chicken and onions. Massage the marinade into the chicken and onions. Let marinate overnight, or at least while preparing the slaw and tahini sauce.
Make the sumac slaw. Combine cabbage, onion, serrano, pickles, parsley, sumac, olive oil, red wine vinegar, black pepper, and salt. Mix to incorporate. Taste and adjust for salt and/or vinegar if needed. Set in the fridge until serving time.
Make the tahini sauce. Combine all ingredients in a mixing bowl and whisk to incorporate. Taste for salt and acid–if it needs more of either, adjust. If you'd like it to be more runny, add more water. Set in fridge until serving time.
If chicken is in the fridge, remove and let sit on the countertop for 30-60 minutes. Preheat oven to 500ºF.
Spread the chicken out onto a sheet tray. Bake for 10 minutes. Remove the chicken then switch your oven to the broil setting.
Transfer the chicken to a cutting board. Let rest for 5 minutes. Slice into thin strips and set back onto the sheet tray. Toss with the juices and set back into the oven. Broil for about 5-10 minutes, or until the top layer is golden brown and crispy.
Build sandwiches with tahini, slaw, and shawarma. Serve immediately.