Combine the chicken breast strips, yogurt, vinegar, lemon juice, shawarma spices, salt, black pepper, and paprika in a container. Cover and refrigerate overnight to marinate.

Heat 2 tablespoons of oil in a skillet. Sauté the sliced onion, then add the marinated chicken with its marinade. Lower the heat and cook until the chicken is done. Let it cool slightly, then cut or shred the chicken into small pieces to resemble restaurant-style shawarma. Add the sliced bell peppers and tomatoes, and cook for another 10 minutes. The shawarma is now ready.

Soak the basmati rice in warm water for 30 minutes. Sauté the chopped garlic in 1 tablespoon of butter. Drain the rice and add it to the garlic, stirring well. Add the curry powder and kabsa spices, and mix thoroughly. Pour in 1 1/2 cups boiling water (about 360 ml), bring to a boil, then reduce the heat and cook until the rice is done.

Cut the pita bread into squares using scissors or a knife, then fry in hot oil until crispy.

To assemble, place the fried pita bread in a serving dish, cover with the cooked rice, then top with the chicken shawarma mixture.