Marinate the Chicken: Combine sliced chicken with yogurt, olive oil, minced garlic, shawarma spices, salt, pepper, and lemon juice in a bowl. Cover and let it marinate in the refrigerator for at least 30 minutes.

Sear the Chicken: In a heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat. Add the marinated chicken strips and sear for about 2-3 minutes on each side until browned and cooked through.

Sauté the Aromatics: In the same pot, add another splash of olive oil and diced onions. Sauté for about 5 minutes until soft. Stir in garlic and cook for 1 more minute.

Prepare the Rice: Stir in the rinsed basmati rice, coat it in the mixture, add a pinch of salt and turmeric, and cook for 1-2 minutes.

Add Liquid and Chicken: Pour in the broth or water and bring to a gentle boil. Nestle the seared chicken back into the pot atop the rice.

Simmer the Dish: Cover the pot and reduce heat to low. Simmer for 18-20 minutes without lifting the lid.

Rest and Fluff: After simmering, turn off the heat and let sit covered for 5-10 minutes. Fluff the rice gently with a fork and mix in the chicken.