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Mix chicken thighs with Greek yogurt, olive oil, tomato paste and the shawarma spice blend until coated.
Pack tightly into 2 loaf pans, with roughly 2 thighs per layer.
Cover and marinate at least 1 hour, ideally 12+ hours.
Preheat oven to 425°F.
Uncover loaf pans and bake for 50-60 minutes, or until the center of the chicken reaches at least 175°F
While the chicken bakes, cook the rice in a rice cooker
Whisk together Greek yogurt, olive oil, the juice and zest of 1 lemon, and grated garlic to make the creamy garlic yogurt sauce.
Add salt & pepper to taste.
When the chicken is done, carefully pour rendered juices from both pans into a bowl and set aside.
Let chicken rest in the pans for 15-30 minutes.
Toss veggies with a pinch of salt and a few spoonfuls of the reserved chicken juices.
Spread on a sheet pan and roast at 425°F for 20-30 minutes, until tender.
Flip cooked chicken onto a cutting board and slice thin.
Divide into 8 bowls with rice, roasted veggies, and garlic yogurt sauce