Place the marinade ingredients in a large bowl: olive oil, lemon juice, garlic, salt, paprika, cardamom, cumin, cinnamon and crushed red pepper; and whisk to blend.

Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.

Heat a large cast iron skillet over medium high heat and add the marinated chicken to it. Cook, stirring occasionally until the chicken is cooked through, about 15 minutes.

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place two pitas on each baking sheet and sprinkle with mozzarella cheese. Bake until the bread is lightly toasted and the cheese is melted, about 5 minutes.

Add the cooked chicken shawarma on top of the mozzarella cheese. Top with the tomatoes, red onions and banana peppers, and drizzle with tahini sauce. Sprinkle with fresh parsley.

Cut each pita pizza into fourth and enjoy immediately.