For the Chicken Shawarma:

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1 tbsp lemon juice

For the Crispy Rice:

• 2 cups cooked and cooled basmati or jasmine rice
• 2 tbsp olive oil
• pinch of salt

For the Salad Base:

• 2 cups chopped romaine or mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh parsley or mint

For the Yogurt Sauce:

• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 garlic clove, grated
• 1 tbsp olive oil
• salt and pepper to taste