Heat oven to 350.

Heat a heavy bottomed or cast iron frying pan to medium-high heat and add oil. Once hot add chicken. Top with 1 tablespoon of shawarma spice, season with salt and pepper and toss to coat. Spread out evenly in one layer in the pan and let cook until golden. Mix until browned but chicken still remains uncooked inside. Remove chicken to a plate. Add more oil as needed then add onions and peppers. Sauté for about 5-7 minutes.

Add rice to the pan and mix to toast for a few seconds then pour in the stock. Add in the remaining tablespoon of shawarma spice, a little pinch of salt and the parsley. Mix everything together and then add the chicken back in mixing it all together and nestling the chicken into the rice. Add the juice of the lemon, give it one more mix and bring mixture to a boil. Shut off flame and cover with lid.

Place covered pan into the oven and cook for 20 minutes. Serve with more lemon if desired.