Before starting, wash and dry all produce. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) butter, then rice and half the Cumin-Turmeric Spice Blend (use all for 4 ppl). Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and raisins. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, cut zucchini into 1/2-inch pieces.Roughly chop parsley.

Pat chicken dry with paper towels. Season all over with Shawarma Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping halfway, until cooked through, 3-4 min.\*\* Transfer to a plate, cover to keep warm.

Reheat the same pan (from step 3) over medium heat. When the pan is hot, add zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from heat.

When rice is finished cooking, fluff with a fork. Set aside 2 tbsp (4 tbsp) crispy shallots. Add zucchini, remaining crispy shallots and half the parsley to the pot, then stir to combine. Season with pepper, to taste.

Thinly slice chicken.Divide jewelled rice between plates. Top with chicken.Sprinkle with remaining parsley and reserved crispy shallots, then drizzle yogurt sauce over top.