Combine the the olive oil, garlic, lemon juice, and spices in a small bowl, whisking well. Cut the chicken breasts in half lengthwise. Place the chicken in a zipper sealable plastic bag and add the marinade. Massage the chicken in the bag to coat all sides of the chicken with the marinade. Marinate the chicken in the refrigerator for 6 hours, or as long as overnight.

Pre-heat the air fryer to 380°F.

Transfer the marinated chicken breasts to the air fryer basket and air-fry at 380ºF for 8 to 10 minutes, flipping the chicken over halfway through the cooking process.

Make the Tahini Sauce. Add the tahini paste, water, lemon juice, garlic, cumin and salt to a food processor or blender. Process until the ingredients are combined, smooth and creamy. If the consistency is too thick, add more warm water. Season to taste with salt and stir in the chopped parsley.

Make the Tomato-Cucumber Salad. Combine the tomatoes, cucumber, red onion, lemon juice, red wine vinegar, olive oil, and parsley in a bowl. Toss to combine and season with salt and freshly ground black pepper. Refrigerate until ready to assemble the sandwiches.

To assemble the shawarma. Brush both sides of the naan with oil and heat them in the air fryer at 400°F for 2 minutes on each side. (Alternatively, heat the naan on both sides in a skillet with a little olive oil.)

Slice the chicken breast into thin slices. Spread a little tahini sauce on the warm naan bread. Place the sliced chicken on the naan bread and spoon some of the tomato-cucumber salad over the chicken. Drizzle with a little more tahini sauce. Roll or fold the bread up around the fillings. You can wrap parchment paper or foil around half of the shawarma to keep it together. Serve immediately.