In a large bowl, combine yogurt, za'atar, allspice, minced garlic, cilantro, parsley, salt, black pepper, lemon or lime juice, and olive oil.

Add the chicken pieces and toss thoroughly until every piece is coated. Cover and refrigerate. Marinate for at least 30 minutes when possible, or up to 24 hours for deeper flavor.

If using wooden skewers, soak them in water before cooking. Thread the marinated chicken pieces onto the skewers.

Preheat the air fryer to 400°F (204°C). Arrange the skewers in the basket without overcrowding and air fry for about 15 minutes, flipping halfway through. Cook until the chicken is nicely browned and reaches an internal temperature of 165°F (74°C).

Meanwhile, prepare the rice. Heat olive oil in a pan or pot over medium heat. Add the sliced red onion and sauté until softened and translucent.

Add the minced garlic and cook for about 30 seconds, just until fragrant.

Stir in the parsley, allspice, and turmeric. Add a small splash of water if necessary to prevent the spices from burning.

Add the rinsed basmati rice and gently stir to coat it with the aromatics and spices. Pour in the water, then add salt and red chili flakes.

Bring the water to a boil. Reduce the heat, cover, and cook for approximately 15 minutes.

Carefully wrap the lid with a clean kitchen towel, making sure the towel is secured away from the heat or flame. Cover the pot again and allow the rice to steam over very low heat for another 10–15 minutes, or until tender and fluffy. Turn off the heat.

Place the cooked chicken skewers over the rice. This allows the aromatic juices from the Za'atar Chicken and Rice to mingle before serving.

To make the garlic yogurt sauce, combine Greek yogurt or labneh, minced garlic, citrus juice, and salt in a small bowl.

Fluff the rice gently and serve warm with the za'atar chicken and garlic yogurt dip.