In a large mixing bowl, combine yogurt, za’atar seasoning, allspice, minced garlic, chopped cilantro, parsley, salt, pepper, lime juice, and olive oil. Mix well to create a creamy marinade. Add the chicken thighs, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably up to 24 hours.

Preheat your air fryer to 400°F (200°C). Thread the marinated chicken onto skewers, ensuring they are evenly spaced for optimal cooking. Place the skewers in the air fryer basket and cook for 15 minutes, flipping them halfway through.

While the chicken cooks, heat a splash of olive oil in a medium saucepan over medium heat. Add the sliced red onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic, cooking until fragrant, about 1 minute more.

Next, add chopped parsley, allspice, rinsed basmati rice, turmeric, salt, and a dash of red chili flakes, mixing until well incorporated.

Pour in the water, bringing the mixture to a lively boil. Once boiling, cover the saucepan with a lid and reduce the heat to low. Allow the rice to simmer for 15 minutes without lifting the lid. After this time, wrap the lid in a kitchen towel and let the rice steam for an additional 10-15 minutes until fluffy and fully cooked.

Once both the chicken and rice are ready, gently fluff the rice with a fork. Serve the chicken skewers atop the aromatic rice pilaf, showcasing that beautiful charred exterior. Spoon a creamy garlic yogurt dip beside the dish.