In a medium bowl, combine yogurt, za'atar seasoning, allspice, minced garlic, chopped cilantro, parsley, salt, pepper, lime juice, and olive oil.

Add the chicken thighs, ensuring they're fully coated in the marinade. Cover and refrigerate for at least one hour, or up to 24 hours for maximum flavor absorption.

Preheat your air fryer to 400°F (200°C). If using skewers, thread the marinated chicken onto them for even cooking. Place the skewers in the air fryer basket and cook for 15 minutes, flipping halfway through.

Alternatively, arrange the chicken directly on a baking sheet and bake in the oven at the same temperature until cooked through and slightly charred.

While the chicken is cooking, heat olive oil in a saucepan over medium heat. Add finely chopped red onion and sauté until translucent, about 4 minutes.

Stir in minced garlic, turmeric, and red chili flakes, cooking for another minute until aromatic.

Add rinsed basmati rice to the pan, stirring well to coat the grains, and let it toast for about 2 minutes.

Pour in 1.5 cups of water and add salt to the rice. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes.

Remove from heat and wrap the lid with a kitchen towel, allowing the rice to steam for an additional 10–15 minutes, ensuring a fluffy texture.

Once both the chicken and rice are ready, fluff the rice with a fork and serve it on a large platter. Arrange the cooked za'atar chicken skewers on top of the rice.

For an added touch, serve with a creamy garlic yogurt dip made by combining Greek yogurt, minced garlic, lemon juice, and a pinch of salt.