Chicken Shawarma Bowls

1: Cook the jasmine rice; rinse it first. Use an instant pot or Trader Joe's instant jasmine rice for convenience.

2: Lay out the marinaded chicken thighs on an air fryer tray or lined baking sheet.

3: Air fry at 390°F for 24 minutes, flipping halfway through, or bake at 375°F for 30 minutes, flipping halfway through.

4: Once finished, let the chicken rest and then cut it into bite-sized pieces. Set aside.

5: Prepare the toppings by cutting up the Persian cucumbers and halving the cherry tomatoes; place them in a bowl.

6: Squeeze the juice of 1 lemon into the bowl with cucumbers and tomatoes, adding a little olive oil, salt, and pepper. Set aside.

7: Dice half of a red onion and place it into another bowl.

8: For assembly, place the rice down, top with cooked diced chicken Shawarma, add the tomato and cucumber salad, diced red onion, hummus, tzatziki, and kalamata olives.

9: Serve and enjoy!