In a bowl, add and mix together the chicken, 2 tbsp oil, garlic, lemon juice, and all of the shawarma seasonings (coriander, cumin, smoked paprika, oregano, turmeric, allspice, cardamom, salt and pepper). Cover and marinate for at least 30 min or overnight in the fridge.
Heat the remaining 2 tbsp oil in a skillet over med-high heat. In batches, add and cook the chicken until golden brown and fully cooked, about 4-5 min per side. Remove from pan and set aside.
To make the yellow rice, heat 2 tbsp oil in a pot over medium heat. Add the washed rice and toast for 2-3 min.
Add and mix in the water, cumin, turmeric, bay leaf, and salt. Bring to a boil and lower the heat to simmer. Cover pot and cook for 18-20 min or until all of the liquid is absorbed. Once cooked, remove bay leaf and fluff rice with a fork. Set aside.
For the white garlic sauce, in a bowl add and whisk the Greek yogurt, mayo, lemon juice, garlic, salt, and pepper together until smooth. Mix in water 1 tbsp at a time until desired consistency is reached.
To serve, spoon the desired amount of rice into a bowl. Top with chopped lettuce, tomatoes, cucumbers, chicken, and pita bread. Drizzle the white sauce on top.
Cook it hands-free.
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