Slice the chicken thighs in half and place them in a bowl. Add a mix of ground spices, including cumin, coriander, paprika, and lemon juice. Toss until the chicken is thoroughly coated with the spices.

In a large, deep frying pan, heat olive oil over medium-high heat for about 2 minutes. Carefully add the marinated chicken pieces, cooking for 3-4 minutes on each side until golden brown. After flipping, add finely sliced onions and crushed garlic to the pan; allow them to soften and become fragrant, about 2 minutes.

Once the chicken is browned, stir in uncooked, rinsed long grain rice. Cook briefly for 1-2 minutes. Then, pour in hot chicken stock and bring to a gentle bubble.

Reduce the heat to low and allow the mixture to bubble gently without stirring for about 10-12 minutes. Afterward, cover the frying pan with a lid and let it steam for another 12 minutes.

Once the rice has absorbed all the stock, remove the lid, and check for seasoning. Add salt and black pepper to taste, then gently fold in freshly chopped parsley and dried dill.

Scoop the One Pot Shawarma Chicken and Rice into bowls, and serve alongside your choice of fresh salad or with a side of garlic mayo sauce.