In a mixing bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper to form a marinade. Add chicken, coat thoroughly, and let marinate for at least 30 minutes or up to 4 hours.

Heat a grill pan over medium-high heat. Cook marinated chicken for 7-8 minutes per side until internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add cooled rice, spreading evenly and cook for 5-7 minutes until golden and crispy.

Alternatively, air fry rice at 400°F (200°C) for 10 minutes for a healthier option.

While rice is crisping, dice cucumber and tomatoes, slice red onion, and chop fresh herbs.

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

Layer crispy rice in a large bowl, top with sliced chicken, diced vegetables, and fresh herbs. Drizzle dressing over the top.