Place the chicken in a baking dish. Add in the garlic powder, olive oil, honey, lemon juice, cumin, paprika, oregano, turmeric, chilli powder, salt, & ground black pepper. 

Toss to combine, coating the chicken evenly in the shawarma marinade. 

Marinate in the refrigerator for at least 2 hours.

Preheat your pan to medium-high heat. Add the chicken, cooking for 10-12 minutes, flipping halfway through. Transfer the chicken to a cutting board to rest for a minute or two, then thinly slice.

Preheat oven to 150’c
Add the peeled garlic to an ovenproof saucepan. Add enough oil to cover the cloves and bake for 3 hours.
Remove from the oven and allow to cool.

In a food processor add 4 cloves of the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac. Blend until smooth. You can add a little more lemon juice and salt until it’s to your liking.

Place in a serving bowl, drizzle with olive oil.

Cut the onion, tomatoes and cucumber in a bowl and season to taste.

Scatter the feta, olives and mint leaves on top. Sprinkle over the oregano and toss lightly. Drizzle over the oil, lemon juice and season if needed.

To plate: place a super generous amount of the roasted garlic hummus on a plate, followed by the chicken and a side of the Greek salad and a drizzle of olive oil.