Cook the rice according to package directions using water. Season with salt to taste, fluff with a fork, and keep warm.

In a bowl, combine the garlic, ground coriander, ground cumin, ground cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add the chicken and toss to coat evenly.

Add the garlic, olive oil, salt, black pepper, and lemon juice to a blender and blend until smooth and creamy. Set aside.

Heat a grill or grill pan over medium heat, about 375°F (190°C). Grill the marinated chicken until grill-marked and cooked through, reaching an internal temperature of 160°F (71°C). Remove from heat, rest briefly, and slice.

Portion the rice. Top with romaine lettuce, tomato, pickles, sliced chicken, and garlic sauce.

Warm the pita bread if desired.

Whisk together the milk, ground cinnamon, and protein powder until fully combined and smooth.

Serve the shawarma bowl with pita, cinnamon protein milk, and baklava.