Preheat the oven to 350°F. Brush 4 sheets of phyllo dough with a light coating of olive oil and stack them. Cut into 6 equally sized squares. Repeat with the remaining 4 sheets of dough. Place 1 tablespoon of mujaddarah into the center of the phyllo squares. Top with 1 ounce of the roughly chopped chicken shawarma and a 1/2 ounce of the caramelized onions. Gather the sides up into a pouch and form a purse, pinching the gathered dough. Bake in the oven until phyllo purse tops are golden brown and crispy, about 15 minutes. Remove from the oven. In a small bowl, dilute the yogurt with a splash of water and stir. Stripe the plate with yogurt and quick relish, add chicken shawarma bites and serve.To Make the Chicken Shawarma:
Combine the first 5 ingredients to create marinade. Generously coat the chicken breast. Refrigerate and marinate for at least 6 hours. Discard marinade. Grill over high heat until cooked through.To Make the Quick Relish:
Place onions into a hot pan with oil and cook until soft. Add tomatoes, garlic, lemon juice and zest. Cook for 1 minute. Add capers and season with salt and pepper. Note: Capers are naturally salty, so be careful not to add too much salt.