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Heat the grill to medium. Open out the chicken thighs and gently bash them with a rolling pin to flatten them slightly. Mix together the za’atar, chilli flakes and oil, then toss with the chicken and aubergine in a large bowl. Season generously.
Line a large baking sheet with foil and lay the chicken on top. Grill for 10-15 mins or until cooked through and beginning to char around the edges. Meanwhile, heat a griddle pan or non-stick frying pan over a high heat until really hot. Add the aubergine slices in batches and cook on each side for 4-6 mins or until charred and softened.
Finely chop half the parsley and tear the remaining leaves. Mix the yogurt, mayonnaise and garlic, stir through the chopped parsley and season to taste with salt. Combine the torn parsley leaves in a separate bowl with the sliced onion and lemon juice, and season to taste.
Lightly toast the pittas and split in half. Serve the chicken at the table, sliced into strips, along with the aubergine, pittas, hummus, chilli, pickles, parsley salad and garlic yogurt for everyone to assemble their own shawarmas.