Marinate the chicken

• Toss the chicken strips with the olive oil, shawarma spice, garlic, lemon juice and salt in a bowl.
• Let the chicken marinate so the flavours absorb.

Cook the chicken

• Heat a frying pan over medium-high heat.
• Cook the chicken strips until golden and cooked through, turning occasionally.

Prepare the toppings

• Dice the cucumber and tomato and thinly slice the red onion.
• Stir the greek yogurt with a little lemon juice and salt for the sauce.

Assemble the bowls

• Divide the warm rice between bowls.
• Top with the chicken, cucumber, tomato and red onion.
• Spoon over the yogurt sauce and serve.