In a medium bowl, whisk together olive oil, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, and lemon juice until well combined. Add the boneless chicken thighs, ensuring each piece is evenly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 2 hours.

While the chicken marinates, wash and dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. In a mixing bowl, combine the cucumber, tomatoes, onion, and chopped fresh parsley. Season with salt and pepper to taste and toss gently to combine.

Heat a non-stick skillet over medium-high heat for about 2 minutes. Once hot, add the marinated chicken strips, ensuring they are spaced out for even cooking. Sauté for 5-7 minutes until the chicken is golden brown.

While the chicken is cooking, prepare the basmati rice according to package instructions. Typically, bring 2 cups of water to a boil for every cup of rice. Lower the heat, cover, and simmer for about 15 minutes.

In bowls, add a generous scoop of the cooked basmati rice as the base. Top with the golden, cooked chicken strips and spoon the fresh salad mixture over the top.

In a small bowl, mix together plain yogurt and tahini until smooth. Drizzle this mixture over the assembled Chicken Shawarma Rice Bowl.

Optionally, serve the Chicken Shawarma Rice Bowl with warm pita bread on the side.