Marinate the chicken with all the marinade ingredients. Mix well, cover, and refrigerate for at least 3 hours.

To cook the chicken, heat a heavy skillet over high heat. Add the chicken and cook, stirring, until the liquid evaporates, the chicken is lightly browned, and fully cooked. Remove from the skillet and drain any excess oil.

To assemble the sandwiches: Spread 1 tablespoon of garlic sauce on each flatbread. Add some chicken shawarma, then top with pickled cucumber slices and French fries.

Roll up the sandwiches as usual.

Brush the sandwiches lightly with olive oil, then toast them in a sandwich press or skillet until the outside is golden brown.

Slice the sandwiches and serve hot with French fries and pickles on the side.