Rinse 1 cup of rice under cold water until clear, then drain. In a saucepan, combine rice with 2 cups water, salt, and lemon juice. Bring to boil, reduce to simmer, cover, and cook for 18-20 minutes.

Preheat air fryer to 400°F (or oven to 425°F). Arrange Chicken Shawarma in a single layer and cook for 10-15 minutes in air fryer or 15-20 minutes in oven, flipping halfway until crispy and internal temperature reaches 165°F.

Chop 1 cup of cabbage and dice one cucumber. Keep all ingredients handy.

In a bowl, combine Greek yogurt, olive oil, vinegar, and spices. Stir to create the dressing.

In each bowl, start with lemon rice, layer with chicken, cabbage, cucumber, drizzle yogurt sauce, and finish with feta.