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

Prepare 2 cups of cooked rice and allow it to cool. In a skillet, heat olive oil and cook the cooled rice until golden brown and crispy.

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

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

Preheat a grill or skillet. Cook marinated chicken for about 6-7 minutes on each side until cooked through, then let rest before slicing.

On a serving platter, create a base with crispy rice, top with sliced chicken, vegetables, and drizzle with tahini dressing.