Add the lemon juice, olive oil, cumin, paprika, turmeric, allspice, cinnamon, cayenne pepper, and smashed garlic into a gallon-size Ziplock bag then squish to combine. Add the chicken strips, squish to coat, then marinate for 1 hour or up to 12 hours in the refrigerator.

Preheat the oven to 400 degrees then line a half sheet pan with foil and spray with nonstick spray. Place the chicken strips on the pan then bake for 12-14 minutes, or until cooked through (internal temperature 165°F / 74°C). Let the chicken cool for 5 minutes then transfer to a cutting board and slice lengthwise into thin strips. Cover with foil to keep warm.

For the Garlic Sauce: Add all ingredients (start with 3 Tablespoons lemon juice) into a bowl then stir to combine. Taste then add up to 1 more Tablespoon lemon juice if desired for more tartness. If you'd prefer a very smooth sauce, add the ingredients into a food processor or blender then process until smooth. Garlic Sauce can be made up to 5 days ahead of time and is best made at least 1 day ahead of time.

For the Mediterranean Salsa: Add all ingredients into a bowl then stir to combine and set aside. Can be made up to 3 days ahead of time.

For the Yellow Rice: Rinse your rice: add the rice to a bowl then cover with cold water. Swish the rice around with your fingertips until the water appears cloudy then pour the water out (the rice will remain in the bottom of the bowl). Repeat covering the rice with water, swishing around, then draining until the water runs clear – 5 or 6 times. Pour the rice into a fine mesh sieve to drain completely.

Heat the oil in a small saucepan over medium heat then add the onions, season with salt, and saute until tender, 3-4 minutes. Add the garlic then saute until very fragrant, 30 seconds. Add the turmeric then saute for 30 seconds. Add the drained rice then cook while stirring for 1 minute. Add a scant 2 cups water then stir to combine.

Turn the heat up to bring the water to a simmer then place a lid on top, turn the heat down to low, and simmer until the rice is tender, 10-12 minutes. Fluff with a fork then set aside to cool slightly.

Scoop the Yellow Rice into bowls then top with the sliced Chicken Shawarma, Mediterranean Salsa, Garlic Sauce, plus optional toppings, and then serve.