In a mixing bowl, whisk together olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper until well combined. Coat the chicken thoroughly with this mixture and marinate for at least 30 minutes.

Preheat your grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for about 5 minutes before slicing.

In a large skillet, heat a tablespoon of olive oil and add the cooked rice, cooking for 5-7 minutes until crispy.

Dice the cucumber, chop the tomatoes, and slice the red onion. Mix in a bowl with parsley or cilantro.

Whisk together tahini, lemon juice, minced garlic, and water in a separate bowl until creamy. Chill for 15 minutes.

In a serving bowl, layer the crispy rice, sliced chicken, and prepared vegetables. Drizzle with tahini dressing.