Marinate the chicken: Combine olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a large bowl. Coat chicken thoroughly and marinate for at least 30 minutes.

Cook the chicken: Preheat a grill or skillet over medium-high heat. Cook marinated chicken for about 6-7 minutes per side until internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

Crisp the rice: Heat a tablespoon of olive oil in a large skillet or air fryer over medium heat. Spread cooled rice evenly and let it cook undisturbed for about 5 minutes until it begins to brown. Stir and cook for an additional 5 minutes.

Prepare the vegetables: Chop cucumber, tomatoes, and red onion into bite-sized pieces. Finely chop fresh parsley or cilantro.

Make the tahini dressing: Whisk together tahini, lemon juice, minced garlic, olive oil, and water in a medium bowl until smooth. Let it chill for at least 15 minutes.

Assemble the salad: Layer crispy rice in a large bowl, arrange sliced chicken on top, scatter vegetables, and drizzle with tahini dressing. Garnish with fresh herbs if desired.