Marinate the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Aim for at least 10 minutes; if you have time, marinate for up to 2 hours to enhance flavors.

Heat olive oil in a large pot over medium heat. Sauté the sliced onions until they turn golden brown, which should take about 5 minutes.

Add minced garlic to the pot. Cook for an additional minute until it’s fragrant, making sure not to let it burn.

Incorporate the marinated chicken thighs into the pot. Brown them on all sides for about 5-7 minutes, creating a lovely caramelized exterior.

Stir in the rinsed basmati rice until it’s well mixed with the chicken and spices, ensuring every grain is coated.

Pour in the chicken broth, bringing it to a boil.

Reduce the heat to low, cover, and let it simmer for 20-25 minutes. Check that the rice is tender and the chicken is cooked through.

Let sit covered for an additional 5 minutes off the heat, then fluff the rice gently with a fork to separate the grains.

Garnish with chopped parsley and serve warm with lemon wedges for that extra burst of flavor.