Chicken Shawarma Bowls with Tahini Drizzle

For the chicken

• 1.5 lb boneless skinless chicken thighs, cut into strips
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/2 tsp salt

For the bowls

• 2 cups cooked brown rice or quinoa
• 2 cups chopped romaine lettuce
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/4 cup tahini
• 2 tbsp fresh lemon juice for the sauce
• 1 small clove garlic, grated for the sauce
• water, to thin
• 1 pinch salt for the sauce

1. In a bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, and salt. Add chicken and toss to coat; marinate 30 minutes.
2. Heat a grill pan or skillet over medium-high heat; cook chicken 5-7 minutes per side until charred and cooked through (165°F internal). Slice.
3. Whisk tahini sauce ingredients together, adding water 1 tbsp at a time until pourable.
4. Divide rice, lettuce, cucumber, and tomato among 4 bowls.
5. Top with sliced chicken and drizzle generously with tahini sauce.