One-Pan Chicken Shawarma Rice Bowls

In a bowl, combine boneless, skinless chicken thighs with spices (paprika, cumin, onion powder, coriander, allspice, turmeric, pepper, salt), olive oil, minced garlic, lemon juice, and roasted chicken base.

Mix everything well to coat the chicken and let it marinate.

Heat a large pan over medium-high heat with a drizzle of olive oil. Cook the chicken for 6 to 8 minutes per side until golden and cooked through.

Remove the chicken from the pan and set aside. Reduce the heat to medium-low, add butter and diced onions to the same pan, and cook until translucent.

Add garlic and spices (turmeric, paprika, garlic powder, pepper) to the onions and cook for another 1 to 2 minutes.

Add basmati rice to the pan and toast for 2 minutes while stirring.

Pour in hot water mixed with roasted chicken base. Stir and bring to a boil.

Once boiling, cover the pan, reduce the heat to low, and let it simmer for 20 minutes until the rice is cooked.

In a separate bowl, combine thinly sliced red onion, quartered cherry tomatoes, and sliced cucumber.

Season the salad with salt, black pepper, sumac, and the juice of half a lemon. Mix well.

In another bowl, mix together mayonnaise, plain Greek yogurt, minced garlic, fresh parsley, salt, pepper, lemon juice, and olive oil.

Chop the cooked chicken into slices or bite-sized pieces.

Assemble the bowls by starting with a base of the cooked rice, followed by the chicken, a spoonful of the fresh salad, and a drizzle of the garlic sauce.