In a mixing bowl, combine chicken thighs with shawarma spices, minced garlic, 1 tablespoon of olive oil, lemon juice, and salt. Marinate for at least 15 minutes (or up to 24 hours in the fridge).
In a large saucepan, rinse basmati rice and add rice, broth, turmeric, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender and fluffy.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add marinated chicken and sear for a few minutes on each side until golden brown. Reduce heat to medium, cook for 8-10 minutes, or until fully cooked and tender.
While cooking, prepare the cucumber salad. Dice cucumber and tomatoes into small cubes. Squeeze fresh lemon juice over them and mix with chopped parsley. In a separate bowl, whisk yogurt with a dash of salt and a squeeze of lemon juice, then fold into the cucumber and tomato mixture.
Assemble the bowls: place a generous amount of warm rice at the bottom, top with sliced chicken, add the cucumber salad, and garnish with fresh mint if desired.
Serve immediately and enjoy!