Prepare Spice Mix: In a small bowl, combine ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, and black pepper. Mix well until evenly blended, creating a warm, fragrant spice mixture that embodies the essence of Shawarma. Set aside for later use as we prepare the chicken.

Marinate Chicken: Rub the spice mixture generously over the chicken thighs, ensuring each piece is fully coated in the aromatic blend. Allow the chicken to marinate for at least 30 minutes—up to 2 hours for deeper flavors—by keeping it in the refrigerator.

Brown Chicken: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once shimmering, carefully add the marinated chicken thighs and brown them for about 4-5 minutes per side until they develop a golden crust. Transfer the chicken to a plate and set aside, allowing the pot to retain those delicious drippings.

Sauté Aromatics: In the same pot, add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes translucent and softens.

Toast Rice: After the onion and garlic are done, add in the rinsed basmati rice, stirring well to coat each grain in the tasty oil and aromatics. Toast the rice for about 1-2 minutes.

Cook Rice: Pour in 3 cups of chicken broth, bringing the mixture to a boil. Once boiling, gently fold in the chickpeas and place the browned chicken on top of the rice.

Simmer: Reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes.

Rest: Once the timer goes off, remove the pot from the heat but keep it covered for an additional 5 minutes.

Finish & Serve: Uncover the pot and fluff the rice gently with a fork, then sprinkle freshly chopped parsley and a squeeze of lemon juice over the top for brightness.