Cut the pita bread into pieces, toss with 1 tablespoon ghee, salt, and pepper, and toast in the microwave until slightly crispy.

In a pot, heat 1 tablespoon oil, the bouillon cube, salt, black pepper, 1 tablespoon molasses, garlic powder, and onion powder. Stir over heat, then add 3 cups water (about 700 ml). Once the water boils, add the 2 cups rice, stir, cover, and reduce the heat to low.

Slice the breaded chicken cutlets into strips. Add the green bell pepper, yellow and red bell peppers, chicken seasoning, salt, black pepper, vinegar, 1 tablespoon molasses, and 1 tablespoon mayonnaise. Mix well.

In a bowl, combine the yogurt, 2 tablespoons mayonnaise, 1 tablespoon olive oil, salt, black pepper, and garlic powder to make the garlic sauce.

To assemble, layer the rice in a baking dish, top with the toasted bread, then the chicken shawarma, and finally the garlic sauce. Enjoy!