Place 2 pounds boneless skinless chicken thighs in large resealable bag.

In a bowl, measured add yogurt, lemon juice, oil and shawarma seasoning.Stir well to combine.

Pour the yogurt mixture over top of the chicken thighs. Seal the bag, working and marinade into the chicken from outside the bag. Refrigerate until wanting to grill.

While the chicken marinates, prepare the rest of the add-ins for the bowls, all of which takes about 1 hour or so. But the chicken can marinate for up to 2 to 3 hours.

WHEN READY TO GRILL:

Remove the bag of marinating chicken thighs from the fridge 20 to 30 minutes prior to grilling.

Grease your grates with extra light olive oil or avocado oil before preheating your grill to 500°.

Once hot, place the chicken on the hot grates, close the lid and grill for 4 minutes.

Loosen the chicken using tongs before turning (this chicken really likes to stick!), close the lid and continue grilling for 3 to 4 minutes or until fully cooked.

Once cooked, transfer to a cutting board, tent with foil and let rest for a few before slicing.

In a bowl add ½ cup of the saffron rice (more or less to your preference of course) add in some shredded romaine and a few generous spoonfuls of the tomato cucumber salad.

Top with thinly sliced pickles (I slice the pickles myself whenever making shawarma), olives and a dollop of hummus and the garlic sauce.

Lastly squeeze a wedge of lemon over top.