Cook the Rice:

• Wash rice until the water runs clear.
• In a medium saucepan, bring 1 ¾ cups of water to a boil with a pinch of salt.
• Stir in the rice, bring it back to a boil, then reduce heat to low and cover.
• Simmer for 15 minutes, then turn off the heat and let it sit, covered, for 5 more minutes.
• Fluff with a fork and keep warm.

Prepare & Cook the Chicken:

• While the rice is cooking, slice the chicken breasts in half horizontally or pound them thinner.
• In a large bowl, mix chicken with yogurt, lemon juice, oil, garlic, and spices until well coated.
• Heat a large pan over high heat and cook the chicken for 4-5 minutes per side until cooked through (165°F internal temp).
• Let it rest for 5 minutes, then slice into bite-sized pieces.

Make the Salad:

• In a bowl, mix cucumbers, tomatoes, red onion, olives, and parsley.
• Drizzle with lemon juice, vinegar, and olive oil. Toss and season with salt and pepper.

Assemble the Bowls:

• Add ½ cup of cooked rice to each bowl.
• Top with sliced chicken shawarma, salad, hummus, feta, pickled onions, and a drizzle of shawarma white sauce.

Serve & Enjoy!