Spiced Chicken Shawarma Bowls with Fresh Veggies

1.In a large bowl, combine olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, onion powder, cayenne pepper, salt, and pepper to create a marinade.

2.Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.

3.While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

4.Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing into strips.

5.In a small bowl, whisk together tahini, lemon juice, minced garlic, and a little water to achieve a smooth, pourable consistency. Adjust seasoning with salt and more lemon juice if desired.

6.To assemble the bowls, divide the cooked rice among serving bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, bell pepper, and fresh parsley. Drizzle with tahini sauce before serving.