Thoroughly rinse produce and pat dry. Slice one cucumber into thin rounds. Grate other cucumber with a box grater. Wrap grated cucumbers in paper towels, squeeze out excess water, and place in a bowl. Halve tomatoes. Remove 6 outer leaves of romaine leaving them whole. Cut remaining lettuce into shreds. 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. Rinse chicken and pat dry.

Heat a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Season chicken with a pinch of salt and pepper and add to hot pan. Cook, covered, turning occasionally, to an internal temperature of 165 degrees, about 9-11 minutes. Transfer to a plate to cool. Reserve pan for step 5 (no need to wipe clean).

To the bowl with grated cucumber, add yogurt, tahini, juice of a lemon quarter, half the minced dill, half the minced shallot (to taste) and a pinch of salt and pepper. Mix well and set aside in refrigerator until plating. New to tahini? Just think peanut butter made with sesame seeds. Its toasty, flavor is key in dishes like hummus, baba ghanoush, and the yogurt sauce you're making now.

Mix 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 bowl with shredded lettuce. This salad will serve as a nice base to steady the whole romaine leaves on for plating. Shred cooked chicken with two forks or your fingers. Set aside.

Heat the same medium pan over medium-high heat. Add 2 tsp. olive oil, 2 Tbsp. water, and shredded chicken. Season with shawarma spice. Cook, stirring occasionally, until water evaporates and chicken is aromatic and slightly crispy on the edges, about 4-5 minutes. Add juice from a lemon quarter to moisten and cook 1 minute. Remove from heat and set aside. Cooking chicken again after shredding intensifies seasonings and gives shredded chicken crispy edges, replicating the caramelized edges of traditional rotisserie roasting.

Arrange dressed shredded lettuce on a plate and place 3 whole lettuce leaves on top. Fill each leaf with a dollop of yogurt sauce, shredded chicken, tomatoes, and cucumber rounds. Serve remaining yogurt sauce on the side and garnish with dill fronds and remaining lemon quarters.