Wash basmati rice under cold water until it runs clear. Cover with water and soak while you prepare everything else. Combine all the spices in a small bowl.

Add the chicken to a medium bowl, along with ¼ cup yogurt, lemon juice, and half the spice mixture. Mix until the chicken is fully coated.

Heat oil in a large heavy-duty pan over medium-high heat and cook chicken 4-5 minutes per side or until charred. Remove from heat and set aside. To the same pan, add the onion. Cook down the onion for 3-4 minutes or until wilted then add the garlic and saute for a few seconds or until fragrant.

Drain the rice and add it to the pan along with the remaining spices. Saute rice and spices for about 2 minutes then add in the chicken stock or water. Return the chicken along with any juices to the pan and bring the mixture to a boil. Cover the pan, lower the heat to the lowest setting and cook for 20 minutes. Be sure not to open the pan as the rice needs the steam to cook.

After 20 minutes, turn off the heat, leave the pan covered, and allow it to sit for another 5 minutes. (To infuse extra smokey flavor, heat a coal until hot then place a small piece of foil on top of the rice. Add the hot charcoal on top of the foil, drizzle with a little bit of oil, and immediately cover the pan. Allow it to sit for 5 minutes to infuse the rice with the smoke.)

When ready to serve, remove the lid and fluff the rice. Garnish with freshly chopped cilantro or parsley and serve with a side of shawarma sauce and your favorite salad. This Shirazi salad or Mediterranean cucumber salad pairs perfectly. Pickled turnips or pickled red onions are also delicious on the side.