Preheat the oven to 425°F (220°C).

In a mixing bowl, combine the sliced chicken thighs with olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.

Slice the red bell pepper, green bell pepper, and onion into strips.

Arrange the seasoned chicken and sliced vegetables in a single layer on the large baking sheet.

Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through and the vegetables are caramelized.

While the chicken and vegetables are roasting, prepare the sauce by mixing plain yogurt, tahini, lemon juice, and minced garlic in a small bowl.

Check the chicken’s internal temperature with a meat thermometer; it should read 165°F (75°C).

Remove the baking sheet from the oven and let the meat and vegetables rest for a few minutes.

Serve the meat and veggies on pita breads and drizzle with the yogurt-tahini sauce.