Slice the chicken breasts into strips.

Marinate the chicken with salt, black pepper, shawarma spices, lemon juice and zest, orange juice, minced garlic, and oil. For best results, marinate overnight.

Place the chicken on a baking sheet and roast in the oven until cooked through.

Mix the tahini with yogurt, adding salt and lemon juice to taste.

To assemble, layer the rice on a serving dish, top with the chicken, then drizzle with the tahini-yogurt sauce. Garnish with toasted pita bread pieces, pickled cucumbers, jalapeños, and nuts. Serve immediately.