Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Spread the frozen french fries in a single layer on a large baking sheet and bake for 20 to 25 minutes until they are crispy and golden brown.

While the fries are baking, toss the sliced chicken thighs with olive oil and the shawarma spice blend in a bowl until evenly coated. Heat a large skillet over medium-high heat and sear the chicken for 8 to 10 minutes, stirring occasionally, until cooked through and slightly charred on the edges.

Transfer the hot, crispy baked fries into oven-safe individual foil containers or one large casserole dish. Layer the warm cooked chicken shawarma evenly over the top of the fries.

Sprinkle the shredded Gouda cheese generously over the chicken layer. Return the dish to the oven or place it under the broiler for 3 to 5 minutes until the cheese is completely melted, bubbly, and lightly golden brown.

Remove the dish from the oven and scatter the shredded iceberg lettuce, diced tomatoes, and sliced cucumbers over the melted cheese layer. Drizzle with the creamy garlic sauce and spicy sambal oelek, then serve immediately while hot.