In a mixing bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and fresh lemon juice. Add your choice of chicken breasts or thighs, ensuring each piece is well-coated with the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or for maximum flavor, overnight if possible.

Heat a large, heavy-bottomed pot over medium-high heat and add a splash of olive oil. Once the oil is shimmering, carefully add the marinated chicken strips. Sear for 2-3 minutes on each side until they are browned and slightly crispy. Once done, remove the chicken from the pot and set it aside on a plate.

In the same pot, the delicious remnants of the chicken await! If necessary, add a bit more olive oil to the pot. Toss in the diced onion and sauté over medium heat for about 5 minutes, or until the onion becomes soft and translucent. To enhance the aroma, add extra minced garlic and sauté for an additional minute, stirring frequently.

Drain and rinse your basmati rice, then add it to the pot, stirring well to coat it with the fragrant oil and onion mixture. Sauté the rice for about 1-2 minutes until lightly toasted. Season with a pinch of turmeric and salt, mixing everything together to create a foundation for the One Pot Chicken Shawarma Rice.

Pour the chicken broth into the pot, bringing the mixture to a gentle boil while scraping up any flavorful bits from the bottom. Once boiling, nestle the seared chicken on top of the rice. Reduce the heat to low, cover tightly, and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed the broth.

Once the cooking time is complete, remove the pot from heat but keep it covered for an additional 5-10 minutes. This resting period allows the flavors to meld beautifully. Finally, use a fork to gently fluff the rice, mixing the tender chicken throughout the dish.