Rinse the rice thoroughly under cold water.
Add the rice, onion powder, garlic powder, salt, chicken base, and water to a medium saucepan.
Bring to a gentle simmer, cover, and cook on low heat for about 18 minutes.
Remove from the heat and stir in the lemon zest before fluffing with a fork.
In a bowl, combine the cabbage, vinegar, water, olive oil, salt, and sugar. Toss well and let it marinate while preparing the remaining ingredients.
Mix together the grated cucumber, Greek yogurt, olive oil or mayonnaise, feta, garlic, and dill until smooth.
Cook the Chicken Shawarma with Lemon Rice chicken by air frying at 390°F for 9–10 minutes until the internal temperature reaches 165°F and the outside is nicely browned.
Alternatively, bake at 450°F for 15 minutes and broil for an additional 3–5 minutes.
Allow the chicken to rest for several minutes before cutting into bite-sized pieces.
Serve the lemon rice topped with chicken, cabbage salad, and generous spoonfuls of the feta cucumber sauce.