Mix shawarma marinade ingredients together, add chicken thighs and marinate for at least one hour or overnight, in the fridge.

Cook rice according to package instructions. Make the tzatziki sauce by combining all the ingredients in a bowl.

Preheat oven to 425 degrees F. Grease a baking pan, remove the chicken from the marinade and place the chicken thighs and chopped red onion on the pan.

Roast chicken for 30-40 minutes or until cooked through (165 degrees F). Allow the chicken to rest for a few minutes before slicing.

Assemble: Add a scoop of cooked rice to the bottom of your bowl. Top with chopped chicken and red onion, a few cucumbers and tomatoes, and a scoop of tzatziki sauce and hummus. Garnish with fresh chopped parsley, feta cheese, a little crushed red pepper, if desired.