Add rice and chickpeas to a casserole pan, season with 1 tablespoon shawarma spice mix, and ½ tablespoon salt. Drizzle over 2 tablespoons extra virgin olive oil. Pour in 3 cups boiling water stir, cover, and bake at 400°F for 25 minutes. When ready, uncover, fluff with a fork and set aside until ready to serve

Meanwhile, slice chicken breasts into strips.

In a large bowl combine zest and juice of 1 lemon with garlic, ½ teaspoon salt, ½ teaspoon pepper, 3 tablespoons extra virgin olive oil, and 3 tablespoons shawarma spice, mix well. Add chicken and toss to coat. 

Prepare tomato salad by combining tomatoes and onions in a bowl and tossing with balsamic vinegar, 3 tablespoons extra virgin olive oil, salt and pepper. 

Heat a frying pan cook chicken 3 minutes per side. Serve with rice and tomato salad.