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

Preheat skillet. Cook marinated chicken for 6-7 minutes per side until browned and internal temperature reaches 165°F.

In the same skillet, add olive oil and cook rice over medium heat for 5-7 minutes until crispy.

Prepare vegetables by dicing cucumber, chopping tomatoes, slicing red onion, and chopping herbs.

Whisk tahini, lemon juice, minced garlic, and water in a bowl until creamy, refrigerate for 15 minutes.

Assemble salad by layering crispy rice, sliced chicken, vegetables, and drizzling dressing on top.