In a medium saucepan, combine 1 cup basmati rice, 1 3/4 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the rice is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
While the rice is cooking, prepare the chicken. In a mixing bowl, combine Greek yogurt, lemon or lime juice, olive oil, minced garlic, and all the spices: ground cumin, ground coriander, smoked paprika, turmeric, salt, allspice or 7 spice, ground cinnamon, garlic powder, and black pepper. Mix well.
Add the chicken breasts or thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken and cook for about 6-7 minutes on each side or until the chicken is cooked through and has a nice char.
While the chicken is cooking, chop the Persian cucumbers, Roma tomatoes, and red onion. In a separate bowl, mix the chopped vegetables with olives, minced parsley, lemon juice, vinegar, olive oil, salt, and pepper to taste.
Once the rice and chicken are cooked, it’s time to assemble your Chicken Shawarma Bowls. Start with a base of rice, top with sliced chicken, and then add the chopped vegetable mixture.
For the ultimate experience, serve your bowls with a dollop of hummus, a drizzle of shawarma white sauce, crumbled feta cheese, pickled red onions, or your favorite pickles.
