Chicken Thighs with Shawarma Spices

Mix cinnamon, coriander, cumin, paprika, cloves, turmeric, and 2 teaspoons salt in a small bowl. Evenly coat chicken with the mixture; set chicken aside.

In a small bowl, combine yogurt, mayonnaise, garlic, and 1 tablespoon vinegar. In a medium bowl, toss tomatoes with oregano, pepper, 2 tablespoons oil, remaining 1 teaspoon salt, and 2 tablespoons vinegar. Set bowls aside.

In a large cast-iron skillet, heat remaining 2 tablespoons oil over medium-high. Cook chicken in 2 batches in hot oil, flipping once, until browned and a thermometer in the thickest part reads 165°F, about 5 minutes per side. Move to a cutting board.

Add onion to skillet; cook over medium-high, stirring often and scraping up browned bits from the skillet's bottom, until onion is browned, about 5 minutes. Remove from heat.

Shred chicken into bite-size pieces. Place on a serving platter with any juices. Add onion and any remaining skillet juices to platter. Top with oregano. Serve with yogurt mixture, tomato salad, and naan.