Chicken Shawarma Bowl

Add the cumin, paprika, ground turmeric, ground allspice, cinnamon, cayenne pepper, smashed garlic cloves, salt, and extra virgin olive oil into a gallon-size Ziplock bag, then squish to combine

Add the chicken breast strips, squish to coat evenly, then marinate in the refrigerator

Preheat the oven to 400 degrees, then line a half sheet pan with foil and spray with nonstick spray

Place the marinated chicken strips on the pan, then bake until cooked through

Let the chicken cool for 5 minutes, then transfer to a cutting board and slice lengthwise into thin strips

Cover with foil to keep warm

Add the rice to a bowl, then cover with cold water

Swish the rice around with your fingertips until the water appears cloudy, then pour the water out

Repeat covering the rice with water, swishing around, then draining until the water runs clear – 5 or 6 times

Pour the rinsed rice into a fine mesh sieve to drain completely

Heat the extra virgin olive oil in a small saucepan over medium heat, then add the minced red onion, season with salt, and sauté until tender

Add the pressed garlic, then sauté until very fragrant, about 30 seconds

Add the ground turmeric, then sauté for 30 seconds

Add the drained rice, then cook while stirring for 1 minute

Add a scant 2 cups water, then stir to combine

Turn the heat up to bring the water to a simmer, then place a lid on the saucepan, turn the heat down to low, and simmer until the rice is tender

Fluff with a fork, then set aside to cool slightly

Add the mayonnaise, 3 Tablespoons fresh lemon juice, 8 cloves pressed garlic, and salt into a bowl, then stir to combine

Taste, then add up to 1 more Tablespoon lemon juice if desired for more tartness

If you'd prefer a very smooth garlic sauce, add the ingredients into a food processor or blender, then process until smooth

Add the seeded and chopped tomatoes, chopped cucumber, minced red onion, chopped fresh parsley, pressed garlic, dried oregano leaves, salt, and pepper into a bowl, then stir to combine and set aside

Scoop the yellow rice into bowls, then top with the sliced chicken shawarma, Mediterranean Salsa, garlic sauce, prepared hummus, kalamata olives, and hot sauce, then serve