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

Heat grill or skillet over medium-high heat, add olive oil, then cook marinated chicken for 6-7 minutes per side until golden and cooked through. Let rest for 5 minutes before slicing.

In a large skillet, heat 1 tablespoon of oil over medium heat, add cooled cooked rice, spread evenly, and fry for 5-7 minutes until golden and crispy.

Prepare fresh vegetables: dice cucumber, chop tomatoes, slice red onion, and finely chop parsley or cilantro.

In a small bowl, whisk tahini, lemon juice, minced garlic, olive oil, and water until creamy. Chill for 15 minutes if desired.

In a serving platter, layer crispy rice, arrange sliced chicken, diced vegetables, and herbs. Drizzle with tahini dressing and garnish with pickles if desired.