Prepare the aromatics. Finely chop the onion, garlic cloves, and the flat-leaf parsley - or you can pulse everything in a food processor or food chopper if you have one - until it forms a very fine, almost paste-like mixture. This will help the doner meat stick together and stay nice and juicy.

Make the doner mixture. In a large mixing bowl, combine the finely chopped onion, garlic, and parsley, then add the ground chicken. Add 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1 tablespoon of dried oregano, 2 teaspoons of chili flakes, 2 teaspoons of sumac, 2 teaspoons of za'atar, 2 teaspoons of salt, a good grind of black pepper, 1/4 cup Greek yogurt, and 1 tablespoon of olive oil.

Mix the doner meat. Use either your hands (wear gloves if you like), or a wooden spoon or spatula to mix everything until the meat becomes a sticky, cohesive paste. This is important to get that proper 'doner' texture.

Place the meat onto parchment paper. Lay a large sheet of parchment paper onto your counter (about 12 x 16 inches or 30 x 40cm works well). Scoop one-third of the meat mixture into the center. Place a second sheet of parchment paper on top. Use your hands to flatten it into a rough rectangle, then use a rolling pin to roll it out very thinly to make an even rectangle, almost to the edges of the parchment paper. 

Form the doner 'logs'. Peel off the top sheet of parchment paper and set it aside (you can use this for the next doner log). Starting from the long side, fold the meat sheet over itself a few times - like folding a letter - until you have a long, flat 'log'. Repeat these steps with the remaining meat mixture.

Air fry the doner. Slice each doner log in half so they fit in your air fryer basket. Arrange the pieces in your basket, trying not to overlap them too much. Air fry at 400°F (200°C) for 12 minutes.

Make the salad. While the doner cooks, mix the sliced cherry tomatoes with the diced cucumber, then stir through 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and a good grind of black pepper. Set aside.

Crisp up the doner (optional). After 12 minutes, carefully remove the parchment paper-wrapped logs from the air fryer. Unroll them on a wooden board, then tear or chop the meat into small pieces. For crispy edges, return the pieces to your air fryer basket at air fry for a further 3 minutes at 400°F (200°C).

Arrange and serve. Spread your hummus onto a serving platter, then pile the doner meat on top. Spoon the salad around the edges, then finish with a drizzle of your chosen sauce (egg-free garlic aioli, tahini yogurt sauce, creamy tzatziki sauce, or green tahini sauce are excellent here). Serve warm, with flatbreads on the side.