Halal snack pack (HSP) with grilled chicken and garlic white sauce

Toss the chicken thighs with olive oil, oregano, cumin, coriander, garlic powder, the juice of half a lemon, salt and pepper; mix so every piece is covered front and back.

Refrigerate a few hours to marinate.

For the white sauce, mix half a cup of mayo, about the same of sour cream, the juice of the other half lemon, three big cloves of garlic, a little more cumin, finely chopped parsley, a splash of white vinegar, salt and pepper.

Thin with a couple tablespoons of water to a drizzly, pourable sauce; put it in a squeeze bottle.

Grill the chicken on a super hot grill, giving it a 45 degree turn for crosshatch marks and a little charring; cook about two thirds of the way on the first side and a third on the other, without drying it out.

Rest briefly and slice the chicken.

Build in a paper-lined container: fries, chicken salt, mozzarella, the chicken.

Finish with the garlic white sauce, sriracha as the chili sauce, and barbecue sauce.