Family Style Food

Make the spice mix:
0 Put the ingredients for the spice rub in a jar. Cover and shake well to mix.
Make the dressing: 
1 Whisk together all ingredients in a small bowl. For a creamier, emulsified dressing blend in a mini food processor or blender. The dressing keeps up to one week in the refrigerator.
Make the pickled onion:
2 Put ½ teaspoon salt and the sugar in a medium bowl. Add 1 tablespoon of the lemon juice and whisk to dissolve. Add the red onion in the bowl and toss together. Set aside or cover and refrigerate up to 1 day ahead.
For the salad
3 Sprinkle the chicken evenly with 1 teaspoon salt and 2 tablespoons of the Shawarma spice rub. Set aside while preparing the vegetables for the salad, or cover and refrigerate up to 1 day ahead.
4 Put the tomatoes, cucumbers and green onions in a large salad bowl. Drain the red onion and add to the bowl.
5 Pile the herbs together on a cutting board and finely chop. Add the herbs to the bowl, along with the romaine, arugula, feta, Aleppo chili pepper and a pinch of salt. 
6 Cook the chicken on a medium-hot outdoor grill until firm and no longer pink, about 6 minutes per side. Or cook indoors under a hot, preheated broiler with the oven rack 6 inches from the heat source, about 6 minutes per side. Let the chicken rest 10 minutes, then slice into bite-sized chunks. Note: If using previously cooked chicken, skip to the next step.
7 Add the chicken to the bowl. Drizzle about half the dressing over and toss to mix. Taste for seasoning, adding more dressing, salt, pepper or chili if you like.
8 Spread a tablespoon of yogurt on each serving bowl or plate. Serve the salad over the yogurt with the pita on the side.