In a large bowl, combine chicken slices with ginger–garlic paste, tomato paste, yogurt, olive oil, lemon juice, salt, black pepper, cumin, coriander, turmeric, and cinnamon.

Mix well, cover, and marinate for at least 1–2 hours or overnight for best results.

In a mixing bowl, combine lukewarm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

Add flour and salt, and knead until a smooth, elastic dough forms.

Cover and let rise for 1–2 hours until doubled in size.

Divide the dough into equal portions, roll out thinly, and cook on a hot, dry skillet for 30–60 seconds per side until golden spots appear. Cover with a cloth to keep soft.

In a food processor, pulse the garlic and salt until finely minced.

Begin adding oil slowly in a thin stream while alternating with the lemon juice until a creamy, thick sauce forms.

Combine the chili flakes with vinegar in a small bowl, ensuring the flakes are just soaked. Let sit for a few minutes until the mixture forms a paste.

In a bowl, combine onions, tomatoes, and coriander leaves.

Toss with lemon juice, salt, and sumac. Let rest for a few minutes for the flavors to meld.

Heat oil in a pan over medium–high heat.

Cook the marinated chicken slices in batches for 5–7 minutes until fully cooked, slightly charred, and aromatic.

Lay a piece of lavash on a clean surface.

Spread a layer of garlic toum sauce across it.

Add a portion of chicken, a smear of chili paste, and a handful of sumac salad.

Top with fries and drizzle with pomegranate molasses.

Roll up tightly and serve.