In a bowl, combine the chicken thighs with the shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let marinate for at least 10 minutes (up to 2 hours for deeper flavor).

Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown, about 5 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Add the marinated chicken thighs to the pot. Cook for 5-7 minutes, turning occasionally, until browned on all sides.

Stir in the rinsed basmati rice, ensuring it's well coated and mixed with the chicken and spices.

Carefully add the chicken broth to the pot. Bring the mixture to a boil, ensuring the rice is evenly distributed.

Once boiling, reduce heat to low, cover the pot, and simmer for 20-25 minutes until the rice is tender and chicken is fully cooked.

Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork before serving.

Top with freshly chopped parsley and serve with lemon wedges on the side.