Combine 2 tablespoons of olive oil, cumin, paprika, garlic powder, turmeric, salt, and pepper in a mixing bowl. Add chicken and coat well. Marinate for at least 30 minutes.

Heat grill or skillet over medium-high heat. Cook marinated chicken for 6-8 minutes on each side until done. Let rest for 5 minutes before slicing.

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

Dice cucumbers, chop tomatoes and red onion, and parsley or cilantro. Arrange on a platter.

Whisk together tahini, lemon juice, minced garlic, olive oil, and water until creamy. Chill in the fridge for 15 minutes.

To assemble, place crispy rice on a plate, layer sliced chicken and vegetables, and drizzle with dressing.