Pat the chicken dry and season with salt, pepper, and the shawarma spice blend.

Heat the oil in a wide pot over medium-high heat. Once hot, add the chicken and cook for 3–5 minutes per side.

Add the bell peppers, onions, and tomatoes around the chicken and cook for 3-4 minutes. Season all over with salt and pepper.

Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove the cover and simmer for 10 minutes to reduce the liquid further. Once the chicken reaches 165ºF, taste and adjust the seasonings. Keep warm.

Melt the butter in a small pot. Add the shallot and cook for 2 minutes. Add the rice and cook for 1–2 minutes. Season with salt and pour in the water. Bring to a boil.

Reduce heat to low and stir once. Crush the saffron between your fingers and sprinkle on top of the rice. Cover and simmer for 15 minutes. Turn off the heat and let stand for 10 minutes. Remove the cover and fluff with a fork.

Place the Greek yogurt, lemon juice, and parsley in a food processor. Pulse until smooth. Add the olive oil and blend until combined. Taste and add salt. Add a few splashes of water until the dressing reaches a drizzling consistency. Set aside.

Combine the Romaine lettuce, cherry tomatoes, cucumber, shredded carrots, and avocado in a large bowl. Toss to combine. Pour the dressing on top and toss gently to coat evenly. Add salt and pepper, if needed.

Spoon the rice onto a serving platter. Pile the chicken thighs and vegetables on top. Garnish with minced parsley or mint leaves. Serve with Aleppo pepper, sumac, or dukkah on top if you like. Serve the salad on the side, and enjoy!