In a bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Coat the chicken thoroughly and let it marinate in the refrigerator for at least 30 minutes.

Heat a grill or skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F (75°C). Let it rest for 5 minutes before slicing.

Heat a tablespoon of oil in a large skillet over medium heat. Add the cooled rice and cook without stirring for about 5-7 minutes until golden and crispy.

Chop cucumber, dice tomatoes, slice red onion, and finely chop parsley or cilantro.

Whisk tahini, lemon juice, minced garlic, olive oil, and water in a mixing bowl until smooth and creamy. Chill the dressing for at least 15 minutes.

Layer crispy rice in a large bowl, top with sliced chicken, then add chopped vegetables. Drizzle with tahini dressing and serve immediately.