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In a large bowl combine coriander, allspice, cinnamon, cumin, ginger, turmeric cayenne, pepper, salt, lemon juice, olive oil, and garlic. Add chicken and toss to coat. Place in a large zip-top bag and refrigerate for at least 1 hour and as long as overnight.
Preheat oven to 425· F. Line a large baking tray with aluminum foil. Place chicken in one layer on prepared tray. Bake until golden brown, crispy around the edges, and no longer pink in the middle, about 20 to 25 minutes. Let chicken rest for 10 minutes.
Slice chicken into thin pieces. For extra crispy chicken, heat the last tablespoon of olive oil in a large frying pan. Crisp chicken in pan, stirring often, until golden brown and crispy, about 4 to 5 minutes.
Serve chicken shawarma in pita topped with sliced red onion, chopped parsley, shredded cabbage, pickled turnips, and tahini.