Creating One Pot Chicken Shawarma Rice is straightforward! Follow these steps to make your delicious meal:

1. Marinate the Chicken: In a bowl, combine the chicken thighs, olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and lemon juice. Mix well and let marinate for at least 15 minutes (or up to a few hours in the fridge).

2. Sauté the Onions: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onions and sauté until they are soft and translucent, about 5 minutes.

3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.

4. Brown the Chicken: Increase the heat to medium-high and add the marinated chicken thighs to the pot. Brown them on both sides for about 5-7 minutes.

5. Add Rice: Once the chicken is browned, stir in the rice, ensuring it gets coated with the spices and oil.

6. Pour in Broth: Add the chicken broth to the pot, stirring everything together. Bring it to a boil.

7. Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Do not lift the lid during this time to ensure the rice cooks evenly.

8. Check for Doneness: After 20 minutes, check if the rice is tender and the liquid is absorbed. If needed, cook for an additional 5 minutes.

9. Fluff and Serve: Turn off the heat and let the pot sit covered for another 5 minutes. Fluff the rice with a fork and serve hot, garnished with fresh parsley.

10. Optional Toppings: Add sliced cucumbers, tomatoes, or a dollop of yogurt for extra freshness and flavor.