Start by placing the boneless, skinless chicken breasts in your slow cooker with enough water to cover the bottom, approximately 1 cup. Set the slow cooker on high and let the chicken cook for about 2 hours.

Once the chicken is thoroughly cooked, carefully remove it from the slow cooker and let it rest for a few minutes. Slice the chicken against the grain into thin strips.

In a large bowl, combine the ground cumin, ground sumac, chili powder, sweet paprika, granulated garlic, sea salt, black pepper, ground turmeric, ground cinnamon, and ground cloves. Whisk together until fully blended.

In a heavy-bottomed pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Add the sliced chicken to the pan and sprinkle the prepared spice blend evenly over the top. Fry for about 3-4 minutes until the bottom develops a golden crust.

Drizzle another tablespoon of olive oil into the pan, then gently flip the chicken strips over and continue frying for an additional 3-4 minutes.

Once the chicken reaches your preferred crispness, remove it from the heat.

If making tahini sauce, blend tahini, fresh lemon juice, and water until smooth, adjusting with more water if needed.

Serve the hot and crispy chicken shawarma immediately, with tahini sauce on the side.