Marinate Chicken: In a large bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper. Mix well and coat the chicken, allowing it to marinate for at least 30 minutes.

Cook Chicken: Grill or pan-sear your marinated chicken over medium-high heat until cooked through, about 7-10 minutes. Let it rest for 5 minutes before slicing.

Crisp Rice: Heat a skillet with 1 tablespoon of oil and add the cooled rice. Cook for about 5-7 minutes until golden and crunchy or air-fry at 400°F for about 10 minutes.

Prepare Vegetables: Dice the cucumber, chop the tomatoes, slice the red onion, and finely chop your herbs. Keep them ready for assembly!

Make Dressing: Whisk together tahini, lemon juice, minced garlic, olive oil, and water until smooth. Chill the dressing for 15 minutes.

Assemble Salad: Layer the crispy rice, top with sliced chicken, fresh vegetables, and drizzle with tahini dressing. Add pickles if desired.