In a medium casserole dish, add all of the ingredients except for the chicken. Whisk to combine, then add the chicken thighs. Cover and refrigerate for at least two hours or up to six hours.

Remove the chicken from the refrigerator and season one side of the chicken with salt and set aside.

Preheat a large skillet or griddle over medium-high heat. Add two tablespoons of neutral oil, and once the oil is shimmering, add half of the chicken, salted side down. Weigh the chicken down with kitchen weights or a heavy, smaller skillet. Cook for three to four minutes, or until deeply golden brown, then flip and repeat the process on the other side.

Transfer to a cutting board and repeat with the remaining chicken.

Rest the chicken for three to four minutes, then slice it against the grain into ½ inch (1.2 centimeter) strips. Set aside.

To a food processor, add the garlic, ¼ cup water (59 milileters), and salt. Process until the garlic is fully pureed.

With the food processor running, slowly stream in the oil. This should take about five minutes. Gradually adding the oil will prevent it from splitting.

Once all of the oil is incorporated, add the lemon juice. Process again to combine.

Transfer to a resealable container and set aside.

In a small heat proof bowl, add ¼ cup (59 mililters) hot water. Smash the garlic and add it to the hot water. Steep the garlic for two to three minutes.

In a small mixing bowl, add the tahini. Then add the steeped garlic water and lemon juice to the mixture. Whisk again to combine. If the mixture is too thick, add more water as needed. It should be pourable, like honey.

Taste and season with salt. Set aside until ready to serve.

In a medium mixing bowl, add the oil, vinegar, sugar, salt, and pepper. Whisk to combine.

Add the tomatoes, cucumbers, red onion, dill, and parsley. Gently toss to combine, set aside.

Cook according to package directions.

Set aside until ready to serve.

Place one lavash or pita onto a clean work surface. Add two teaspoons toum and spread it vertically down the center of the bread. Next, add the french fries, followed by the chicken, the salad, and the pickles. Drizzle the tahini sauce over the top, then fold the bottom ¼ to just cover the bottom of the sandwich. Fold in the sides, then wrap in tinfoil.

Repeat with remaining ingredients and serve.