In a large mixing bowl, combine 2 tablespoons of olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon turmeric, and a pinch of salt and pepper. Add 1 pound of chicken, coat thoroughly, cover, and marinate in the refrigerator for at least 30 minutes.

Heat a grill pan over medium-high heat. Add marinated chicken and cook for 6-7 minutes on each side until browned and cooked through. Let rest for 5 minutes before slicing.

In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of cooled, cooked rice and cook for 5-8 minutes until golden brown and crispy.

Wash and chop the vegetables: dice 1 cucumber, halve 1 cup of tomatoes, and slice 1/2 red onion. Combine with fresh parsley in a large bowl.

In a small bowl, whisk together 1/4 cup tahini, juice of 1 lemon, 1 minced garlic clove, and 2 tablespoons olive oil. Adjust with water until creamy.

On a serving platter, layer the crispy rice, top with sliced chicken, fresh vegetables, and drizzle with tahini dressing.