Chicken Shawarma

1 C. brown rice
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup olive oil plus 1 T. divided
Juice of 1 lemon
2 tsps. cumin
2 tsps. chili powder
1/2 tsp. Italian seasoning
1/2 tsp. allspice
Kosher salt and freshly ground black pepper, to taste
2 cucumbers, diced (preferably English or Persian cucumbers)
1 C. cherry tomatoes, halved
1 pita bread cut, into 4
1/4 cup tahini, homemade or store-bought
2 T. chopped fresh parsley leaves

Instructions:

1. Cook rice.

2. In a gallon size Ziploc bag, combine chicken, 1/4 cup olive oil, lemon juice, cumin, chili powder Italian seasoning, and allspice. Season with salt and pepper to taste. Marinate for at least 30 minutes to overnight turning theban occasionally. Drain the chicken from the marinade, discarding the marinade.

3. Heat remaining 1 T. olive oil in a large skillet over medium high heat. Add chicken to the skillet and cook, flipping once, until cooked through, about 4-5 minutes per side. Let cool before cutting into strips.

4. Place rice, chicken cucumbers tomatoes and pita bread onto a plate, or into a meal prep container, drizzled with tahini and garnished with parsley, if desired.