Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and shawarma spice mix. Stir for 1 minute until fragrant.
Season chicken thighs with salt and black pepper, then add to the pot. Brown chicken on both sides for about 4 minutes per side.
Add long grain white rice to the pot and stir to coat with spices and oil.
Pour in chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and chicken is cooked through.
While the rice and chicken cook, mix plain yogurt with lemon juice to make the garlic yogurt sauce.
Once done, spread rice evenly on a shallow round plate.
Arrange chicken pieces on top of the rice.
Drizzle garlic yogurt sauce over the chicken and sprinkle chopped fresh parsley for garnish.
Serve warm.