Chicken Shawarma with Bootleg Garlic Sauce

For the Bootleg Garlic Sauce:
1 In a small bowl, combine the mayonnaise, lemon juice and garlic and stir to combine. Taste for seasoning and adjust with lemon juice as desired. If using yogurt, season with kosher salt as desired. Cover and refrigerate up to 4 days until ready to serve.
For the Chicken Shawarma:
3 Pat the chicken dry with a paper towel and slice it into very thin strips, width-wise. Add the sliced chicken to a mixing bowl along with 2 tablespoons of the avocado oil, granulated onion, ground cumin, ground coriander, kosher salt, ground turmeric, ground cayenne pepper, ground cinnamon, ground cardamom. Toss everything to coat.
4 Preheat a large cast-iron pan over medium heat for 5 minutes. Add the remaining 1 tablespoon of the avocado oil and raise the heat to medium-high. Add the seasoned chicken, spread evenly into a single layer and cook, undisturbed, until browned, 6 to 8 minutes. Flip the chicken and continue cooking until fully cooked through and crispy, stirring occasionally, 4 to 5 minutes. Remove from heat and garnish with sumac. Serve immediately with the Bootleg Garlic Sauce, side salad and yellow rice (recipe below).
For the Side Salad:
6 Arrange the lettuce, tomato and onion on individual serving plates. Drizzle with olive oil and vinegar to taste and garnish with dry mint and sumac as desired. Serve with the chicken shawarma and rice when ready.