Chicken Shawarma

2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness

Stir the oil, garlic, salt, pepper, cumin, cinnamon, and turmeric together in a large bowl to form a paste. Add the chicken and toss to coat; let marinate at room temperature while the oven heats, about 20 minutes. Arrange a rack in the middle of the oven and heat to 425°F.

Line a rimmed baking sheet with parchment paper or oiled aluminum foil. Place the chicken on the baking sheet in single layer. Roast until browned and cooked through, 25 to 30 minutes.

**Excellent on a salad