Make the cucumber water: Place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.

Cook the rice: Cook the rice according to the directions on the package. Once tender, fluff with a fork and cover with a lid to keep warm.

Prepare the shawarma: Mix together all of the ingredients for the shawarma in a bowl. Set aside.

Make the garlic sauce: Place all garlic sauce ingredients in a blender and blend until smooth. Set aside. (Optional: boil the garlic in water for 3 - 5 minutes prior to blending for a less pungent flavor).

Cook the chicken: Heat a grill on medium heat. Cook the chicken on both sides until nicely marked and cooked through to an internal temperature of 160°F (71°C). Set aside to rest for 5 minutes, then slice.

Warm the pita: Heat a nonstick pan on medium heat. Warm the pita on both sides.

Assemble the bowls: Divide the rice into bowls. Top with romaine lettuce, cucumber, tomato, red onion, and pickles. Add sliced chicken and drizzle with garlic sauce.

Serve: Enjoy the bowl with warm pita, baklava, and chilled cucumber water.