Marinate the chicken:

• In a large bowl, combine the chicken thighs, 2 tablespoons olive oil, salt, and shawarma seasoning. Toss to coat and let sit while preparing the sauce.

Make the tomato oil mixture:

• In a small pot over medium heat, whisk together 1/4 cup olive oil and the tomato paste until smooth. Add lemon juice and cook for 2 to 5 minutes, stirring often. Remove from heat and let cool slightly.

Combine:

• Once cooled, pour the tomato oil mixture over the chicken and toss again to coat evenly.

Cook the chicken:

• Heat a large skillet over medium high heat and add a bit of oil. When hot, add the chicken thighs and cook for 5 to 7 minutes per side, until golden brown. They do not need to be fully cooked through.

Slice and crisp:

• Remove the chicken, slice into thin strips, and return to the skillet. Cook for another 10 to 20 minutes over medium heat, stirring occasionally, until crisp and browned in spots.

Make the Green Goddess Dressing:

• Add all dressing ingredients to a blender or food processor. Blend until smooth, creamy, and bright green.

Assemble the Slaw

Build the base:

• Add chickpeas, cabbage, bell pepper, cucumber, snap peas, scallions, parsley, and feta to a large mixing bowl. Add sprouts or avocado if using.

Add the protein:

• Place the cooked chicken over the top.

Dress and toss:

• Pour the Green Goddess dressing over the salad and toss well to coat. Taste and adjust salt as desired. If you'd like it more chopped, use a salad chopper.

Serve or store:

• Enjoy immediately or refrigerate for meal prep.