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In a large pot or dutch oven, sauté the chicken, onion, and garlic until the chicken is browned and the onions are translucent.
Add the shawarma spice mix and stir to coat the chicken and vegetables.
Pour in the chicken broth and lemon juice, then add the rice. Bring to a boil.
Once boiling, cover and reduce heat to low. Simmer for 15-20 minutes, until the rice is tender.
Fluff with a fork and serve hot.