Step 1

Marinate the chicken: Thinly slice the chicken thighs against the grain, then transfer to a large bowl.

Step 2

In a small bowl, combine the lemon juice, chili powder, paprika, cumin, garlic, black pepper, cinnamon, and salt and stir well to combine.

Step 3

Pour the marinade over the chicken and toss to coat. Cover the bowl and refrigerate for 2 hours.

Step 4

Make the pita chips: Preheat the oven to 350°F (180°C). (Alternatively, preheat the air fryer to 390˚F (200°C).)

Step 5

Cut the pitas into triangles and place in a large bowl. Drizzle the olive oil, paprika, and oregano over the pita and toss to coat.

Step 6

Spread the pita in a single layer on a baking sheet and cook for 8–10 minutes, until golden brown. (Alternatively, spread the pita in a single layer in the air fryer basket and cook for 15 minutes.)

Step 7

Cook the chicken: Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the chicken and cook, stirring occasionally, until cooked through and charred in some places, 8–10 minutes.

Step 8

Make the tahini sauce: In a medium bowl, combine the yogurt, tahini, salt, pepper, and lemon juice. Stir until smooth, adding a bit of water as needed to achieve your desired consistency.

Step 9

Assemble the nachos: Spread the pita chips on a serving platter. Top with the chicken, cucumber, lettuce, tomato, red onion, and the tahini sauce.

Step 10

Enjoy!