Middle Eastern Shawarma-Spiced Chicken Bowl with Tahini-Lemon Sauce

For the bowl

• 1.25 lb boneless skinless chicken breast sliced thin
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp smoked paprika
• 0.25 tsp cinnamon
• 2 cups cooked brown rice or bulgur
• 2 cups romaine chopped
• 1 cucumber diced
• 1 cup cherry tomatoes halved

For the tahini sauce

• 3 tbsp tahini
• 2 tbsp lemon juice
• 3 tbsp water or more as needed
• 1 small clove garlic minced

1. Toss chicken with olive oil, cumin, coriander, turmeric, smoked paprika, and cinnamon.
2. Heat a skillet over medium-high heat and cook chicken 6-8 minutes, stirring occasionally, until browned and cooked through.
3. Whisk tahini, lemon juice, water, and garlic until smooth and pourable, adding more water as needed.
4. Divide brown rice or bulgur among bowls; top with romaine, cucumber, tomatoes, and spiced chicken.
5. Drizzle generously with tahini-lemon sauce and serve.