Preheat your oven to 350℉. Line a 9x5 inch loaf pan with parchment paper. In a small bowl, whisk together all of the spices.
In a large bowl, toss your chicken pieces in the oil to coat, then sprinkle on the potato starch and toss to coat. Lastly add in the spices and toss to coat well. At this point you can marinate for 2-3 hours (or overnight) or get right into cooking it (which is what I did).
Layer the chicken in the loaf pan and press down at the end. Bake for 40-45 minutes. Remove from oven and let it rest for 10 minutes to soak up the juices. Turn the pan over onto a cutting board and slice the chicken as you need it.
Notes
Nutritional Info for Chicken Shawarma ONLY. Does not include flatbreads, fixins and tzatziki.This can also be served with hummus or tahini.