Prepare the ingredients as instructed above.

Cook the rice: Follow the package instructions. Once tender, fluff with a fork and cover to keep warm.

Prepare the shawarma marinade: In a bowl, mix garlic, coriander, cumin, cardamom, paprika, salt, black pepper, lemon juice, and olive oil. Add the chicken and toss to coat. Set aside.

Make the garlic sauce: Blend garlic, lemon, olive oil, salt, black pepper until smooth and frothy. Optional: For a milder flavor, boil the garlic in water for 3–5 minutes before blending.

Cook the chicken: Heat a grill over medium heat. Cook the chicken on both sides until nicely marked and cooked through to an internal temperature of 165°F (74°C). Let rest for 5 minutes, then slice.

Warm the pita: Heat a nonstick pan over medium heat. Warm each pita for about 30 seconds per side until soft and pliable.

Make the mango lassi: In a blender, combine frozen mango, plain yogurt, milk, ground cardamom, and sugar. Blend until smooth. Chill until ready to serve.

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

Serve: Enjoy with warm pita bread, mango lassi, and baklava.