In a large bowl, toss your chicken thighs with 1 tbsp (15ml) of olive oil, the shawarma spice blend, salt, and pepper until fully coated. Heat the remaining 1 tbsp (15ml) of olive oil in your rustic black cast iron skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until beautifully browned. Remove and set aside.

Reduce heat to medium. Add the rinsed basmati rice and turmeric powder directly into the pan drippings. Stir constantly for 2 minutes to toast the grains. Slowly pour in the chicken broth to deglaze the pan.

Bring the broth to a rolling boil. Nestle the browned chicken pieces back into the skillet on top of the yellow rice. Cover tightly, reduce heat to the lowest setting, and simmer for 18-20 minutes without peeking.

Remove from heat and let rest covered for 5 minutes. Uncover and garnish the skillet with dollops of white garlic sauce, sliced cherry tomatoes, and freshly chopped parsley.