In a bowl, whisk 2 tbsp olive oil with cumin, paprika, garlic powder, turmeric, salt, and pepper. Add chicken and coat well. Marinate for 30 minutes at room temperature or up to 2 hours in the fridge.

Heat a grill pan or skillet over medium-high heat. Cook the chicken until it reaches 165°F (about 4–6 minutes per side for thin breasts, 6–8 for thighs). Rest for 5 minutes, then slice thinly against the grain.

Heat 1 tbsp olive oil in a wide skillet over medium-high. Add cooled rice, spread into a thin layer, and let it sit without stirring until the bottom is golden and crisp (3–5 minutes), then toss and repeat to crisp multiple sides. Alternatively, spread rice in an air fryer basket and crisp at 400°F for 8–10 minutes, shaking halfway.

Dice cucumber and tomatoes, thinly slice red onion, and chop parsley or cilantro.

Whisk tahini, lemon juice, minced garlic, 2 tbsp olive oil, and a few tablespoons of water until smooth and pourable. Taste and adjust salt or lemon. Chill for 15 minutes if time allows — it mellows tahini’s bite.

Layer crispy rice on a platter or bowl. Top with sliced chicken, scatter cucumbers, tomatoes, onion, and herbs. Drizzle the tahini dressing over everything. Garnish with pickles or a pinch of sumac if you have it.