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Get your chicken thighs and trim off any excess fat to your liking, then add it to a large bowl.
Add olive oil, salt, pepper, plain yogurt, and lemon juice. Then add the shawarma seasoning, mixing thoroughly.
Add the sliced red onion and mix well. Ideally, you want to let this marinate for 2-6 hours, but it’s even better overnight.
Remove the chicken from the fridge and let it come to room temperature (about 30 minutes).
Preheat your oven to 425°F, then pack the marinated chicken pieces tightly into a bread loaf pan. Bake it for 45-55 minutes.
Remove the chicken from the oven and tilt the pan over a glass bowl or container to pour out the excess juices.
Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
Serve it up however you want.