Step 1

For the chicken:

Step 2

In a large bowl, whisk the garlic paste, 1/2 cup of the oil, salt, turmeric, cinnamon, pepper, cumin, paprika and lemon juice until well combined.

Step 3

Add the chicken and onions and toss, massaging the marinade into the chicken, until well combined.

Step 4

Cover and refrigerate a minimum of 4 hours, but preferably for 48 hours.

Step 5

When ready to cook, preheat the oven to 425 F, line 2 half sheet pans with aluminum foil and drizzle each evenly with 2 tablespoons of olive oil.

Step 6

Scatter the chicken and onions evenly over the prepared sheet pans, being sure to not overcrowd the pans, and roast until the chicken is cooked through and crispy around the edges, for 30 to 40 minutes.

Step 7

For the white sauce:

Step 8

In a medium-sized bowl, whisk all ingredients until well combined. Store in the refrigerator for up to 4 days.

Step 9

To serve:

Step 10

To serve, cut 1/4 off the top of the pita.

Step 11

Fill with the chicken, slather with White Sauce and top with cabbage, torn herbs and harissa; serve immediately.