Chicken Shawarma Bowls

1. Marinate the chicken: In a bowl, combine chicken thighs, yogurt, lemon juice, 2 tbsp olive oil, shawarma spice blend, minced garlic, salt, and pepper. Mix well and let marinate for at least 20 minutes at room temperature, or up to overnight in the refrigerator. 2. Cook the rice: Rinse basmati rice thoroughly. In a saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is fluffy. 3. Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook in batches if necessary, until cooked through and nicely charred, about 5-7 minutes per side. 4. Prepare the tahini sauce: In a small bowl, whisk together tahini, 2 tbsp lemon juice, crushed garlic, and cold water until smooth and creamy. Season with salt to taste. Add more water if needed for desired consistency. 5. Assemble bowls: Divide cooked rice among serving bowls. Top with cooked chicken shawarma, diced cucumber, diced tomato, and thinly sliced red onion. Drizzle generously with tahini sauce and garnish with fresh parsley.