Creating this Chicken Shawarma Sheet-Pan Dinner is straightforward if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Marinade: In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, minced garlic, and lemon juice. Whisk until well combined.
3. Marinate Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 2 hours for more flavor.
4. Prepare Vegetables: While the chicken marinates, slice the bell peppers and onion. Set aside.
5. Arrange on Sheet Pan: On a large baking sheet, arrange the marinated chicken thighs. Scatter the sliced bell peppers, onion, and cherry tomatoes around the chicken.
6. Roast: Place the baking sheet in the preheated oven and roast for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
7. Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (75°C) using a meat thermometer.
8. Garnish: Once cooked, remove from the oven and let rest for a few minutes. Garnish with fresh chopped parsley.
9. Serve: Slice the chicken into strips and serve it with pita bread or over a bed of rice, along with the roasted vegetables.

These steps will guide you in creating this incredible dish effortlessly.