Mix the yogurt, lemon juice, orange zest and juice, chopped onion, garlic, spices, and olive oil together. Add the chicken and coat well. Marinate in the refrigerator, preferably overnight.

Heat a griddle or large skillet over medium-high heat. Cook the chicken until it is cooked through and the liquid has evaporated.

To serve, add sliced onion and chopped parsley to the chicken and toss. Fill the tortilla (or any bread of your choice) with some tahini sauce, chicken, French fries, and pickles.

Roll up the tortilla, then toast it on the griddle or in a panini press until golden on both sides. Serve warm.