Begin by slicing the boneless skinless chicken thighs into bite-sized pieces. In a large mixing bowl, combine the chicken with your spices—ground cumin, coriander, paprika, salt, black pepper, turmeric, ground cardamom, and chili flakes. Squeeze fresh lemon juice over the mixture, ensuring each piece is coated. Let this marinate for at least 15 minutes to absorb vibrant flavors.

Heat 2 tablespoons of olive oil in a large deep pan over medium-high heat. Once the oil shimmers, add the marinated chicken to the pan in a single layer, allowing it to sear for about 5-6 minutes until golden brown. Flip halfway through to achieve an even color. As the chicken cooks, add diced onion and minced garlic, stirring occasionally until the onion becomes soft and translucent, about 3 minutes.

Once the chicken is beautifully brown, stir in 1 ½ cups of long grain rice, ensuring each grain is coated with the fragrant oil and spices. Let it cook for about 2 minutes until the rice turns slightly translucent. Pour in 3 cups of chicken stock, stirring gently to combine all ingredients. Bring this mixture to a gentle bubble, ensuring the chicken remains submerged.

Reduce the heat to low and cover the pan tightly with a lid. Allow the One Pot Shawarma Chicken and Rice to simmer undisturbed for 12 minutes. Avoid lifting the lid during this time.

After 12 minutes, turn off the heat and let the dish sit, covered, for an additional 5 minutes. This resting time helps the final textures develop.

Once ready, quickly lift the lid and fluff the rice with a fork, then adjust the seasoning with extra salt and pepper to taste. Garnish with freshly chopped parsley and a sprinkle of dried dill.

Spoon the One Pot Shawarma Chicken and Rice onto warmed plates or a large serving platter. Enjoy this comforting dish immediately.