In a medium bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Add the chicken and marinate for at least 30 minutes.

Preheat your grill or skillet to medium-high heat. Cook the marinated chicken for 6-8 minutes per side until cooked through and golden brown. Let it rest, then slice or shred.

In a skillet, heat 1 tbsp of oil over medium heat. Add the cooled cooked rice in an even layer and crisp it for 6-8 minutes. Stir occasionally.

Prepare vegetables: dice cucumber, chop tomatoes, and slice red onion. Chop parsley or cilantro.

In a bowl, whisk together tahini, garlic, lemon juice, and olive oil. Add water gradually until smooth. Chill for 10-15 minutes.

In a large bowl, layer the crispy rice, sliced chicken, fresh vegetables, and herbs. Drizzle with tahini dressing and toss to combine. Serve immediately.