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Cut boneless skinless chicken thighs into chunks. Place in a large bowl.
Add shawarma marinade.
Mix really well and marinate for at least 2-6 hrs, but ideally overnight (makes a big difference!)
When you're ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.
Preheat oven to 400F. Line a baking tray with parchment or foil, and add the chicken to the tray a piece at a time (don’t overcrowd). Sprinkle with the sumac.
Line another smaller baking tray and add the onion, making sure they’re well-coated in oil and salt.
Pop chicken into the oven at 400F for ~25 mins.
Pop onions into the oven after 10 minutes (for the last 15 minutes of chicken baking).
Sauté the chickpeas for 15 minutes on medium-high, adding the spices during the last 3 minutes (and the sumac during the last minute).
Add onions to the chicken tray, and cover it all with dollops of the spread throughout, and lots of fresh herbs (parsley, dill, or mint).