Marinate the chicken

• Toss the chicken thighs with the shawarma seasoning, smoked paprika and lemon juice.
• Let it sit if you have time, or use it right away.

Sear the chicken

• Heat the olive oil in a Dutch oven over high heat.
• Sear the chicken until about 70% cooked, then set aside, leaving the fond in the pot.

Cook the onions and garlic

• Lower the heat and cook the onion in the fond until softened.
• Add the garlic and turmeric and stir until fragrant.

Add the rice and stock

• Stir in the rice to coat it in the aromatics.
• Pour in the hot chicken stock and season with salt.
• Return the chicken to the pot, cover and cook as you would any rice.

Make the vinegar sauce

• Combine the cucumber, red onion and white vinegar in a bowl.
• Season with salt and set aside.

Make the tahini sauce

• Whisk the tahini with the cold water and lemon juice until creamy and pourable.
• Season with salt.

Fluff, slice and serve

• Fluff the rice with a fork.
• Slice the chicken and build your plate with both sauces.