In a large pot, add onion, cardamom pods, a bay leaf, a whole chicken, and 10 cups of water. Bring to a boil, then turn the stove to medium and cook for about 1.5 hours covered. Salt and pepper to taste. Remove from the heat once the chicken is falling off the bone.

Separate the chicken from the broth using a bowl and strainer. Set the chicken broth aside. Shred the chicken removing the bones and skin. Add some salt, pepper, and about ½ teaspoon of cinnamon to the shredded chicken.

Heat the shredded chicken in the oven with half a cup of chicken broth prior to serving.

Wash the dried mloukhieh in a large bowl or the sink. Rinse the mloukhieh several times until the water runs clear. Soak the mloukhieh in hot water for 20 to 30 minutes to soften. Drain the mloukhieh then squeeze it with your hands to ring out excess water. On a cutting board, roughly chop the mloukhieh.

In a bowl, add the garlic cloves and salt. Mash until the garlic forms a paste. Add the washed and chopped cilantro. Mash together.

In a stovetop pot on high heat, melt the butter and olive oil. Fry the mashed garlic and cilantro.

Add the chopped mloukhieh and fry for a few minutes. Juice 1 lemon and add the lemon juice to the mloukhieh. Add about 6 to 8 cups of the chicken broth to the mloukhieh and bring to a boil. Simmer for about 15 minutes. Measure out 1 teaspoon of allspice, 1 teaspoon of Lebanese seven spices, salt, and pepper and add to the mloukhieh.

In a pot, add butter and olive oil. Once they get hot, add vermicelli or broken spaghetti noodles (break off 1.5" chunks from the spaghetti). Once the broken noodles change colors, add the medium-grain rice, water (or chicken broth), and salt to taste. Bring to a boil, then reduce to medium heat. Once the water becomes level with the rice, cover with a lid and turn down to low heat. Continue to cook for about 5 to 7 minutes on low. Take off the heat and let the rice rest covered for about 5 minutes.

Make the toasted pita bread. Split the Lebanese bread. Toast at 375 ℉ (190 ℃) for about 3 to 5 minutes in the middle rack until golden brown. Set aside.

Make the spicy garlic lemon sauce. Mash the garlic cloves with some salt. Squeeze the lemons. In a bowl, add the mashed garlic, lemon juice, and some chili powder. Set aside.

Make the chopped onions and vinegar sauce. Chop the onion finely. Add the vinegar. Set aside.