Preheat oven to 350 degrees Fahrenheit. Clean chicken, removing skin and excess fat.

Place chicken and onions in a pan and sprinkle with salt, pepper, garlic, onion powder, curry powder, and thyme. Drizzle with oil.

Cover the pan and bake for two hours. Remove from the oven, uncover, and shred the chicken using two forks. Place shredded chicken in a new pan and cover.

In a bowl, toss eggplant with oil, paprika, garlic powder, salt, and pepper. In a small pan, sauté eggplant until soft but crispy, about eight minutes.

In a small pot, bring vinegar and water to a boil. Add onions to a glass bowl or container and pour boiling vinegar over them. Add garlic and seal the bowl or container tightly. Refrigerate at least two hours and up to three weeks.

In a food processor, blend chickpeas, lemon juice, garlic, tahini paste, water, oil, and salt until smooth. Store in the fridge up to one week.

Cut pitas in half. Stuff with shredded chicken, a spoonful of chumus, and grilled eggplant. Top with pickled onions and fresh parsley. Alternatively, serve components separately.