Bring a medium pot of lightly salted water to a boil. Place a colander in the sink. Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Slice one cucumber into thin rounds and grate other cucumber. Squeeze water from grated cucumber and place in a mixing bowl. Slice tomato lengthwise and then into thin semi-circles. Remove leaves of bibb lettuce from core, leaving them whole. Quarter lemon. Mince dill, leaving a few fronds for garnish (thin dill stems are tender and can be minced along with the fronds- no need to stem). Peel and mince shallot. Stem green beans. Rinse chicken and pat dry.

Season chicken with half the shawarma spice and a pinch of salt and pepper. Place on prepared baking sheet and roast for 12-15 minutes, or until fully cooked to an internal temperature of 165 degrees. Transfer to a plate to cool.

Place beans in pot of boiling water and cook until bright green and just tender, about 5-7 minutes. Strain and run cold water over beans to cool and place in a bowl.

Combine yogurt, tahini, juice of a lemon quarter, half the minced dill, half the minced shallot (to taste) and a pinch of salt and pepper in the mixing bowl with grated cucumber. Transfer into two small bowls. Toss remaining shallots (to taste), juice of a lemon quarter, remaining minced dill, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl with cooked green beans. Set aside.

Heat a medium pan over medium-high heat. Slice cooked chicken into 1/8” strips. Season with a pinch of salt and pepper and remaining shawarma spice. Add 2 tsp. olive oil and sliced chicken to pan and cook, stirring occasionally, until chicken turns brown and crispy on the edges, about 4-5 minutes. Remove from pan and reserve.

Arrange sliced cucumbers, tomatoes, lettuce leaves, cooked chicken, and green bean salad on the plate. Serve with yogurt sauce on the side and garnish with dill fronds and black pepper.