In a medium bowl, combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper. Rub this spice blend all over the chicken thighs, ensuring they are evenly coated. Let the chicken marinate for at least 30 minutes; ideally, refrigerate it for up to 2 hours to deepen the flavor as you prepare your other ingredients.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Once hot, carefully place the marinated chicken thighs in the pot, browning them for about 4-5 minutes on each side until they are golden brown. After browning, remove the chicken from the pot and set it aside on a plate, leaving the oil and flavorful drippings in the pot.

In the same pot, add the chopped onion and minced garlic, sautéing them over medium heat for 3-4 minutes until the onion becomes translucent and fragrant. Scraping the bottom of the pot will help incorporate any flavorful bits left from browning the chicken.

Stir in the rinsed and drained basmati rice into the pot. Toast the rice for 1-2 minutes, stirring frequently to coat it in the oil and allow it to absorb the spices and flavors from the onions and garlic.

Pour in 3.5 cups of chicken broth, bringing the mixture to a gentle boil. Once boiling, stir in the rinsed chickpeas, and then carefully place the browned chicken thighs on top of the rice.

Reduce the heat to low and cover the pot with a tight-fitting lid. Let the One Pot Shawarma Chicken And Rice simmer for about 20 minutes, or until the rice is tender and has absorbed most of the broth.

After 20 minutes, remove the pot from heat and let it sit, covered, for an additional 5 minutes. This resting period allows the flavors to meld and the rice to finish steaming.

Gently fluff the rice with a fork before adding the chopped fresh parsley and lemon juice. Serve your delicious One Pot Shawarma Chicken And Rice hot, optionally garnished with lemon wedges and a dollop of plain yogurt.