Rinse the rice under cold water, swishing with your hand, until the water runs clear. In a medium saucepan bring 1 3/4 cups water and a pinch of salt to a boil. Add 1 cup basmati rice, stir once, wait until the water returns to a full boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and keep the pot covered for 5 more minutes. Fluff the rice with a fork and keep warm.

While the rice is cooking, prepare the chicken. Slice 1.5 pounds chicken breasts or thighs in half horizontally or pound to an even thickness.

In a large bowl combine the chicken with 4 Tablespoons Greek yogurt, 2 Tablespoons lemon or lime juice, 2 Tablespoons olive oil, 4 cloves garlic (minced), 1 teaspoon each ground cumin, ground coriander, smoked paprika, turmeric, salt, and 1/2 teaspoon each allspice or 7 spice, ground cinnamon, garlic powder, black pepper. Mix until the chicken is evenly coated.

Heat a large heavy-duty skillet over medium-high heat until hot. Add the chicken pieces in a single layer (work in batches if needed to avoid crowding). Cook about 4–5 minutes per side, or until the chicken is cooked through. Remove from the pan and let rest 5 minutes, then cut into bite-size pieces or slices.

Make the salad: in a medium bowl combine 3–4 Persian cucumbers (chopped), 2 Roma tomatoes (chopped), 1/4 red onion (chopped), 1/4 cup olives, and 2 Tablespoons minced parsley. In a small bowl whisk together 1 teaspoon lemon juice, 1 teaspoon vinegar, and 1 teaspoon olive oil; pour over the salad, season with salt and pepper to taste, and toss to combine.

Assemble the bowls: place about 1/2 cup cooked rice in the bottom of each serving bowl. Top with sliced shawarma chicken and the salad. Serve with hummus, shawarma white sauce, feta cheese, pickled red onion, or your favorite pickles, and drizzle white sauce over the bowls as desired.