Chicken Shawarma Bowls

In a bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, allspice, cayenne pepper, salt, pepper, garlic, and lemon juice.

Add chicken thighs to the marinade, coat well, cover, and refrigerate for at least 1 hour or overnight.

Cook the marinated chicken in a large skillet over medium-high heat until browned and cooked through, about 5–7 minutes per side. Let rest, then slice.

To make the garlic yogurt sauce, combine Greek yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Mix well and refrigerate until ready to use.

In a saucepan, combine rice, water, butter, turmeric, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Assemble the bowls with turmeric rice, sliced chicken, romaine lettuce, cucumber, tomatoes, red onion, and parsley.

Drizzle garlic yogurt sauce over the top and serve immediately.