Slice the chicken breast into long strips. Finely chop the onion, then mix it with the chicken in a bowl.

In another bowl, combine the yogurt, garlic, black pepper, salt, soy sauce, oil, and lemon juice. Mix well, then add to the chicken and stir until all the chicken is coated with the yogurt mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 to 2 hours.

Remove the chicken from the refrigerator, transfer it to a baking sheet, and bake in the oven for 50 minutes or until the liquid has evaporated.

Dice the tomatoes and pickled cucumber into small cubes.

When the chicken is cooked, add the tomatoes and pickled cucumber and mix until well combined.

Wrap the shawarma filling in your choice of bread and seal the edge with a small piece of cream cheese (such as Kiri or any spreadable cream cheese). Place the sandwiches in a panini press or a grill pan with ridges until the cheese melts and the sandwiches are sealed. Serve hot.