Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent. Stir in minced garlic and shawarma spice blend until fragrant.

Add chicken strips and cook until golden brown.

Stir in basmati rice, then add diced tomatoes and chicken broth. Bring to a gentle boil.

Reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender.

Remove from heat and let sit covered for 5 minutes. Fluff rice and stir in lemon juice and parsley.