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Preheat your oven to 425°F (218°C).
Process red onion, garlic cloves, and fresh parsley in a small food processor until finely minced.
Add ground chicken to a large bowl.
Add the processed onion, garlic, and parsley mixture to the ground chicken.
Add diced chili peppers to the bowl.
Add tomato paste to the bowl.
Season with salt and pepper.
Add sumac, Aleppo pepper (or chili flakes), ground cumin, smoked paprika, and turmeric to the bowl.
Drizzle with olive oil.
Mix gently until everything is evenly combined, being careful not to overwork the mixture.
Spread the chicken mixture evenly onto a sheet pan.
Score the chicken mixture with a knife, leaving enough space between each kabob.
Bake in the preheated oven for 18-22 minutes.
Broil the kabobs on the top rack for 3 minutes after baking.
Prepare the sauce by mixing Greek yogurt, lemon juice, grated garlic, fresh dill, and a pinch of salt until smooth and creamy.
Prepare the salad by combining diced cucumber, chopped tomato, thinly sliced red onion, chopped parsley or dill, lemon juice, sumac, salt, and pepper.
Assemble the wrap with a low-carb wrap (or lavash, pita, tortilla, or bread), a layer of spread, lettuce, two chicken skewers, salad, and a topping of more sumac and fresh parsley.