Crispy Turmeric Rice Shawarma-Inspired Bowls with Garlicky Lemon Tahini Sauce

1 Preheat oven to 400°F and line a 9x13 baking sheet with parchment. Cook your rice in a rice cooker or on the stovetop.
2 Once it’s ready, add the rice, turmeric, cumin, salt & pepper to the lined baking sheet. Mix until everything is combined, then press it down with the back of a spoon.
3 Bake for 30–35 minutes, checking halfway through to mix around. When it’s golden and slightly crispy, scoop it into a bowl and set aside.
4 Add chicken thighs to a large bowl. Pour in the olive oil and lemon juice, then sprinkle with salt & pepper. Toss everything together until coated. Add all the spices and mix again. Cover and let marinate in the fridge for at least 30 minutes.
5 Preheat oven to 425°F. Place the onion halves at the bottom of the skewer stand (tops of onions removed). Thread the chicken onto the shawarma skewer, stacking it tight, and place on a lined baking sheet.
6 Roast for 40–45 minutes, until golden and cooked through. Check internal chicken temp, as it should be 165°F. Optional: broil for 2–3 minutes at the end for extra color. Slice thinly off the skewer and set aside.
7 Thinly slice the red onion using a mandolin. Add the onions to a large mason jar with parsley, honey, sumac, lemon juice, apple cider vinegar, salt & pepper. Let sit in the fridge for at least 30 minutes to lightly pickle.
8 Combine cabbage, diced tomatoes, cucumber, mint, olive oil, lemon juice, salt & pepper. Toss gently and set aside.
9 Next, make the sauce. Whisk together Greek yogurt, lemon juice & zest, garlic, tahini, honey, salt & pepper until smooth. Thin with a splash of water or lemon juice if needed.
10 Now, assemble the bowls. Layer the thinly sliced cabbage cabbage in a large serving bowl, then top with tomatoes, cucumber, mint, and a drizzle of olive oil and lemon juice. Add the sliced shawarma chicken and the crispy turmeric rice on top. Drizzle with the tahini sauce and serve with the sumac onions on the side.