Add all listed marinade ingredients to a large bowl or airtight container. Season with 2 teaspoons kosher salt and ground black pepper as desired. Whisk to combine well. Add the chicken thighs or breasts. Toss to combine, coating the chicken evenly. Cover or seal and marinate in the refrigerator for at least 2 hours, or up to 3 days.

At dinnertime, preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line a baking sheet with foil for easy clean up. Transfer the chicken to the prepared baking sheet, shaking off any excess marinade and arranging the chicken in an even layer. Set aside.

Add the oil in a small saucepan with a tight-fitting lid over medium-high heat. Once hot, add the cumin, turmeric, and dry basmati rice. Stir well to combine. Toast the rice, stirring often, until lightly browned and fragrant. Stir in the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce heat to maintain a gentle simmer. Cook 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat and set aside to steam (with the lid on) for 5 minutes. Fluff with a fork and set aside.

Once the oven is preheated, transfer the baking sheet to the center rack. Bake for 15-18 minutes, until the chicken is nearly cooked through—total time varies based on the thickness of your chicken. Remove from the oven.

Preheat the oven’s broiler to its highest setting. Transfer the baking sheet back into the oven, positioning it directly under the broiler. Broil 4-5 minutes, rotating the pan halfway through, until the chicken shawarma is deeply browned and caramelized. Remove from the oven and set aside to cool slightly.

Once the roasted chicken shawarma is cool enough to handle, slice into thin strips or dice into bite-sized pieces. Build a chicken shawarma bowl with turmeric rice, shredded lettuce or cabbage, diced cucumber, diced tomato, and sliced chicken shawarma. Top with a drizzle of yogurt garlic sauce, pickled red onions, and a sprinkling of fresh herbs as desired. Enjoy!