Place the boneless chicken thighs in a bowl. Add all the spices, yogurt, and lemon juice, and gently mix the ingredients.

Cover the bowl with plastic wrap and refrigerate for up to 2-3 hours to allow the flavors to infuse.

Once the chicken is marinated, transfer it to the baking pan. Add foil on the pan to prevent sticking.

Preheat the oven to 200°C (400°F) for 5 minutes before transferring the marinated chicken into the oven. Bake it for 30 minutes.

Once done, transfer into the upper rack and broil the chicken for 5 minutes till it achieve a browned and charred texture.

Transfer the baked chicken shawarma onto a cutting board and slice it into smaller pieces. Set aside.

While the chicken is baking, combine the rice, water, and turmeric in a rice cooker. Turn on the heat and let it cook by itself. Once done, set it aside.

Add olive oil in a separate large pan. Once hot, sauté the chopped red onion for a few minutes or until translucent.

Add the cooked turmeric-infused rice to the pan and gently mix it in. After that, add two tablespoons of soy sauce and gently mix to stir before turning off the heat.

To serve the Chicken Shawarma Rice, plate the rice, sliced chicken shawarma, and assorted vegetables. Drizzle with yogurt white sauce and red hot sauce. Your delicious dish is ready to enjoy!