For the bowls:

• 1 1/2 boneless, skinless chicken breasts or chicken thighs, cut into bite sized pieces
• 1 cup hummus
• 1 1/2 cups cooked quinoa
• 1 large cucumber, sliced thin
• 1 pint cherry tomatoes, halved
• 1 cup microgreens
• 1 bunch fresh parsley, chopped
• 1/2 cup pickled red onions
• other optional add-ins: feta cheese, shredded cabbage, warm pita, olives, etc.

For the Shawarma marinade:

• 2 TBSP olive oil
• 1/2 lemon, juiced
• 1 TBSP maple syrup or honey
• 3 cloves garlic, finely minced
• 1 ½ tsp ground cumin
• 1 ½ tsp smoked paprika
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon dried oregano
• ¾ teaspoon ground turmeric
• 1 tsp salt
• 1 tsp ground black pepper
• 1/4–1/2 tsp cayenne pepper, optional for heat