• In a sauce pan, add rice, chicken stock, and 2 Tbsp olive oil. Cook, covered, on high for 5 minutes, until the liquid starts boiling. Then, turn the heat down to low and cook for 20 additional minutes. Remove from heat and gently fluff the rice with a large spoon or a rice paddle.
• Once the rice starts cooking, preheat a skillet over medium heat. Grease the skillet with 1 Tbsp of olive oil, then add the chicken tenderloins. Sprinkle the chicken with a mixture of cumin, pumpkin pie spice, and salt.

  Cook for 10 minutes on one side, flip and cook for an additional 10 minutes. Remove from heat once the chicken is cooked through to an internal temperature of 165ºF and is golden-brown on the outside. Cut the chicken into 1/2-inch cubes.
• While the chicken and the rice are cooking, prepare the vegetable toppings. Dice the tomatoes, and cucumbers. Cut the lettuce into 1/3-inch shreds. Finely chop the parsley and onion. Drain the chickpeas.
• Assemble the rice bowl. Put the rice into a large bowl and top with chickpeas, cucumbers, tomatoes, onion, lettuce, and chicken. Drizzle garlic aioli over the rice bowl and garnish with freshly chopped parsley.

Garlic Aioli

• Mince or grate 4 cloves of garlic and mix it with mayonnaise, lemon juice, and water.