For the Marinade:

• 1 ½ lbs. Boneless skinless chicken thighs or chicken breasts
• 1 ½ teaspoons kosher salt
• 2 tablespoons shawarma seasoning
• ¼ cup lemon juice
• ¼ cup olive oil
• 2 cloves garlic, minced

For the Rice:

• 2 cups vegetable stock or water or chicken stock
• 1 tablespoon unsalted butter or olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup long-grain white rice, rinsed and drained

For the Bowls:

• 1 ½ cups cherry tomatoes, quartered
• 1 English cucumber, cut into small pieces, or 3 Persian cucumbers
• 1 ½ cups curly salad greens, rinsed and sliced thinly (or any other salad greens)
• ½ cup pickled cucumber, sliced (dill pickles)
• ½ cup pickled red onions
• 1 cup tzatziki sauce or yogurt tahini sauce
• 1 cup hummus (optional)
• 4 wedges of a lemon