Prepare all ingredients as instructed above.

Cook the basmati rice according to 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.

To make the garlic sauce, blend garlic, olive oil, salt, pepper, and lemon juice until smooth and fluffy. Optional: for a milder flavor, boil garlic in water for 5 minutes and drain before blending.

Heat a grill or grill pan 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 thinly.

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

In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness or consistency with more sugar, milk, or mango as needed.

Serve the shawarma bowl with mango lassi, and baklava for dessert.