Chicken Shawarma Bowls with Garlic Sauce

Shawarma chicken

• 1½ lb boneless skinless chicken thighs, trimmed680 g boneless skinless chicken thighs, trimmed
• 3 tbsp lemon juice44 ml lemon juice
• 1 tbsp olive oil1 tbsp olive oil
• 4 cloves garlic, grated4 cloves garlic, grated
• 2 tsp ground cumin2 tsp ground cumin
• 2 tsp paprika2 tsp paprika
• 1 tsp ground coriander1 tsp ground coriander
• ½ tsp ground turmeric½ tsp ground turmeric
• ½ tsp ground cinnamon½ tsp ground cinnamon
• ¼ tsp ground allspice¼ tsp ground allspice
• ¼ tsp cayenne pepper¼ tsp cayenne pepper
• 1¼ tsp kosher salt1¼ tsp kosher salt
• 1 large red onion, cut into thick wedges1 large red onion, cut into thick wedges

Crispy chickpeas

• 1 can chickpeas, 15 oz, drained and patted very dry1 can chickpeas, 15 oz, drained and patted very dry
• ½ tsp ground cumin½ tsp ground cumin
• ¼ tsp kosher salt¼ tsp kosher salt
• cooking spray, as neededcooking spray, as needed

Garlic sauce

• ¾ cup nonfat plain Greek yogurt170 g nonfat plain Greek yogurt
• 1 tbsp light mayonnaise1 tbsp light mayonnaise
• 2 cloves garlic, finely grated2 cloves garlic, finely grated
• 1 tbsp lemon juice1 tbsp lemon juice
• ¼ tsp kosher salt¼ tsp kosher salt

Quick pickled onions

• ½ medium red onion, thinly sliced½ medium red onion, thinly sliced
• ¼ cup red wine vinegar59 ml red wine vinegar
• 1 tsp granulated sugar1 tsp granulated sugar
• ½ tsp kosher salt½ tsp kosher salt

Bowls

• 1 cup couscous175 g couscous
• 1¼ cups low-sodium chicken broth295 ml low-sodium chicken broth
• 1 tbsp lemon juice1 tbsp lemon juice
• 1 English cucumber, diced1 English cucumber, diced
• 1½ cups cherry tomatoes, halved225 g cherry tomatoes, halved
• ½ cup chopped fresh flat-leaf parsley30 g chopped fresh flat-leaf parsley