One-Pan Chicken Shawarma Rice Bowls

1. In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle.
2. Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside.
3. Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the chicken broth. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked.
4. Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!