In a medium bowl, whisk together 2 tablespoons olive oil, minced garlic, lemon juice, cumin, smoked paprika, coriander, turmeric, cardamom, salt, and black pepper.

Add the sliced chicken thighs, tossing until every piece is thoroughly coated in the fragrant spice paste. Let marinate at room temperature for 15 minutes (or covered in the fridge for up to 12 hours).

In a medium saucepan, melt butter over medium heat. Add the rinsed basmati rice, turmeric, cumin, and salt. Toast the rice grains for 1 to 2 minutes until fragrant and brightly tinted.

Pour in the chicken broth and bring to a rolling boil. Cover tightly with a lid, reduce heat to low, and simmer undisturbed for 15 minutes. Remove from heat and let sit covered for 10 minutes, then fluff gently with a fork.

In a small bowl, whisk together Greek yogurt, mayonnaise, grated garlic, lemon juice, tahini, a pinch of salt, and 1 to 2 tablespoons cold water until a smooth, drizzly white sauce forms. Chill until ready to serve.

Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering hot. Add the marinated chicken in a single layer (do not overcrowd).

Cook undisturbed for 4 to 5 minutes so the undersides develop deeply charred, crispy golden shawarma crusts. Stir and cook for another 3 to 4 minutes until cooked through to 165°F (74°C). Transfer to a cutting board and let rest for 3 minutes.

To assemble: divide fluffy turmeric rice among 4 wide bowls. Top with generous mounds of crispy chicken shawarma, diced cucumber-tomato salad, pickled red onions, and fresh parsley. Drizzle generously with creamy garlic white sauce and serve with warm pita wedges!