In a large bowl, combine olive oil, cumin, paprika, garlic powder, turmeric, salt and pepper. Add chicken, coating thoroughly. Let marinate for at least 30 minutes.

Preheat a grill or skillet over medium-high heat. Add marinated chicken and cook for 6-7 minutes on each side until 165°F. Transfer to a cutting board to rest for 5 minutes, then slice.

In a large skillet, heat olive oil over medium heat. Add cooked rice, pressing down into an even layer. Cook for about 5-6 minutes until golden and crispy.

Prepare the vegetables: Dice cucumber, chop tomatoes, slice red onion, and chop parsley or cilantro. Set aside for assembly.

In a medium bowl, whisk tahini, lemon juice, minced garlic, and olive oil. Gradually add water to achieve desired consistency. Chill for 15 minutes.

In a large serving bowl, layer crispy rice, topped with sliced chicken, vegetables, and herbs. Drizzle dressing generously over the top.