Marinate the chicken in the oil, lemon juice, spices and garlic.
Cook the rice according to package instructions.
Heat a large frying pan over medium high heat. When the pan is hot, add the chicken with the marinade and sear for 5-7 minutes until the chicken is golden and cooked through.
While the chicken is cooking, mix together the garlic sauce and prepare your toppings.
*Substitute chicken for chickpeas. Preheat the oven to 425 F and line a baking sheet with parchment paper. Toss the chickpeas with the oil, lemon, spices, and garlic. Evenly spread on the baking sheet and roast for 25-30 minutes until crispy, tossing halfway through.
**Find recipe for Quick Pickled Red Onions HERE