Prepare all ingredients as instructed above.

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

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.

In a blender, combine garlic, olive oil, salt, pepper, and lemon juice. Blend until smooth and fluffy. (Optional: For a milder garlic flavor, boil the garlic for 5 minutes before blending.)

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

Assemble the bowls: Portion the rice. Top with romaine, cucumber, tomato, red onion, feta cheese and pickles. Add grilled chicken slices and drizzle with garlic sauce.

Mix the ingredients for pear ginger fizz. Serve over ice if preferred.

Serve the shawarma bowls with garlic sauce, sliced pears, sparkling pear ginger agua fresca, and baklava.