Sheet Pan Chicken Shawarma Bowls

Preheat the oven to 425°F (425°F) and line a large sheet pan with parchment paper.

In a mixing bowl, whisk together the Greek yogurt, tomato paste, lemon juice, minced garlic, 1 tbsp smoked paprika, oregano, cumin, cinnamon, onion powder, salt, black pepper, the additional 2 tsp smoked paprika, and garlic powder to form a thick shawarma marinade.

Add the chicken thighs to the bowl, toss until each piece is fully coated, then spread the marinated chicken in a single layer on the prepared sheet pan.

Roast the chicken in the preheated oven for 25–30 minutes, or until the internal temperature reaches 165°F (165°F) and the edges are lightly charred.

While the chicken is roasting, prepare the cucumber‑chickpea salad: combine the drained chickpeas, diced cucumber, chopped parsley, sliced green onions, and crumbled feta in a bowl; season with a pinch of salt and pepper and drizzle with olive oil if desired, then toss gently.

Cook the jasmine rice according to the package directions; once cooked, stir in the butter and chopped dill, fluffing the rice to distribute the flavors.

During the last 5 minutes of the chicken’s roasting time, place the garlic naan breads on the sheet pan to warm through.

To serve, place a portion of dill‑infused rice in each bowl, top with sliced roasted chicken, add a generous scoop of the cucumber‑chickpea salad, and serve the warm naan on the side.