In a large resealable bag, add the chicken thighs, garlic powder, cardamom, cumin, coriander, paprika, 1 tsp kosher salt, 1 tsp ground pepper, olive oil and lemon juice. Close the bag and massage the chicken, making sure it's well coated with the ingredients. Place the bag in the fridge to marinate for at least 4 hours or overnight.

Preheat oven to 450 degrees F. Take a potato and lightly prick holes into the skin using a fork. Place the potatoes on a small baking sheet that has been sprayed with non-stick cooking spray. Place the sheet into the oven and bake for 25 minutes. Remove the potatoes from the oven, flip them and continue to cook for an additional 20 to 25 minutes. Remove the baking sheet from the oven and set the potatoes aside to cool completely. Turn the oven down to 350 degrees F.

Meanwhile, as the potatoes cool, preheat a large skillet to medium-high heat. Add the clarified butter and the chicken shawarma. Saute the chicken until it is golden brown, or for about 6 minutes. Remove the chicken from the skillet using a pair of tongs and place it on a plate, then roughly chop into bite-sized pieces.

Now that the potatoes have cooled, take a potato and, with a sharp knife, slice the potato in half. Using a spoon, carefully scoop out the middle of the potato and place it into a mixing bowl, while leaving about a 1/4-inch border along the sides. Place the potato halves cut-side up on a new baking sheet. Add the Greek yogurt, 1/2 cup of cheddar cheese and the feta to the bowl with the potato innards.

In a small saucepan, preheated to medium heat, melt the butter and then gently add the milk. Stir to combine and heat through. Add the butter and milk mixture to the mixing bowl with the potatoes, and using a potato masher, mash until the mixture is smooth. Next, stir in 1/4 tsp salt and 1/4 tsp pepper and half of the chicken shawarma. Take th potato mixture and spoon it into each potato halve. Top each with the remaining chicken shawarma and 1/2 cup of cheddar cheese. Place the potatoes into the oven and bake them for about 20 minutes or until the filling has heated through and the cheese is golden brown.

Garnish the potatoes with tomatoes, cucumbers, fresh mint and feta!