First, cook the rice: Sauté some onion, then add the rice and part of the spices listed above. Add broth and cook until the rice is done.

Cut the flatbread into triangles, drizzle with oil, and sprinkle with a little salt and onion powder.

Add garlic powder and toss. Toast in the oven, stirring occasionally, until golden and crisp.

For the shawarma: Sauté onion slices with the green and red bell peppers, add some chopped tomato, then add the chicken cubes and the remaining spices. Stir to combine.

As the chicken nears doneness, add the sugar and vinegar and stir.

Once everything is cooked, layer the toasted bread, then the rice, then more bread, and finally the shawarma on top. Drizzle with toum (garlic sauce) and serve.

For best results, marinate the chicken ahead of time. Also, drain the tomatoes before using so they don't add extra liquid.