Marinate the Chicken: In a bowl, combine chicken thighs with shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let sit for at least 10 minutes or up to 2 hours for deeper flavor.

Sauté Onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown, about 5 minutes.

Add Garlic: Stir in minced garlic and cook for 1 more minute until fragrant.

Brown the Chicken: Add marinated chicken thighs to the pot. Cook for 5–7 minutes, turning occasionally, until browned on all sides.

Add Rice: Stir in rinsed basmati rice, mixing well with the chicken and spices.

Add Broth: Pour in chicken broth and bring to a boil. Stir to ensure rice is evenly distributed.

Simmer: Reduce heat to low, cover, and let simmer for 20–25 minutes, or until rice is tender and chicken is cooked through.

Rest: Remove from heat and let sit, covered, for 5 minutes.

Serve: Fluff rice with a fork. Garnish with chopped parsley and serve with lemon wedges and optional yogurt or tzatziki.