Prepare all ingredients as listed.

Cook the rice according to the package directions. Once cooked, fluff with a fork and keep warm.

In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add chicken and toss to coat. Set aside to marinate.

Garlic sauce: Blend garlic, oil, salt, pepper, and lemon juice until smooth and fluffy. Set aside. (Optional: for a milder flavor, boil the garlic in water for 5 minutes, drain the water prior to using.)

Heat a grill over medium heat. Grill the chicken on both sides until golden and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice.

Assemble the bowls with rice, lettuce, cucumber, tomato, red onion, and pickles. Add grilled chicken and drizzle with garlic sauce.

Mix the ingredients for the pear ginger fizz.

Serve the chicken shawarma bowls with garlic sauce, rice, pears, baklava, and pear ginger fizz.