Garlic and rosemary do the heavy lifting here, mingling with warm cumin, coriander, smoked paprika, and a hit of cayenne to give the chicken thighs that unmistakable shawarma-spiced crust once they hit the hot oven. Underneath, cauliflower is pulsed down and pan-seared into a savory, grain-free rice that soaks up every bit of those roasty pan juices. Cool cucumber, tomato, and thinly sliced red onion bring freshness and crunch, while a lemony tahini sauce gets whisked into a silky, pourable ribbon to tie the whole bowl together. It's the kind of build — lean protein, vegetables, olive oil, herbs, and a sesame-based sauce — that lines up naturally with a Mediterranean way of eating. Bright, garlicky, and layered with texture in every bite, this one earns a regular spot in the weeknight rotation.
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In a large bowl, whisk together the olive oil, minced garlic, rosemary, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice for the chicken until combined. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 1 hour.
While the chicken marinates, make the tahini sauce: whisk together the tahini, lemon juice, garlic, and salt in a small bowl. Add water 1 tablespoon at a time, whisking until the sauce is smooth and pourable — it should fall off the whisk in a thin, steady ribbon. Set aside.
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