For Marinating:

• In a large bowl, add all the ingredients: olive oil, garlic, lemon juice, cumin, coriander, red chilli powder, turmeric, cinnamon, black pepper and salt and mix well. 
• Clean the chicken, add it to the bowl toss well with the ingredients and coat. Cover and refrigerate for 30 minutes. For more flavour, you can marinate for up to 8 hours. 

For the Sauce:

• In a blender, add the grated paneer, milk, and curd. Blend it to a smooth paste. 
• Transfer it to a bowl and add paprika powder and salt. 
• Refrigerate for at least 30 minutes. 

For Cooking Chicken:

• Heat a grill on medium heat with slightly greased olive oil.
• Place the marinated chicken breast onto the grill and cook it until well done or golden brown.
• Rest the cooked chicken for 5 minutes and slice it thinly. 

To Assemble the Shawarma:

• Toast the pita bread on a tawa/flat griddle. 
• Spread the paneer sauce on the pita bread evenly. 
• Add the sliced lettuce, onion, capsicum and chicken. Drizzle with more sauce and serve it.