Marinate the chicken:

• In a bowl, combine the olive oil, cumin, paprika, turmeric, coriander, garlic powder, cinnamon, allspice, cayenne, lemon juice, minced garlic, salt, and black pepper.

• Add the chicken thighs to the bowl and coat them thoroughly with the spice mixture. Let it marinate for at least 30 minutes, or up to 2 hours in the fridge.

Cook the chicken:

• Heat a grill pan or skillet over medium-high heat.

• Cook the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).

• Let the chicken rest for 5 minutes, then slice into strips.

Make the crispy rice:

• Heat vegetable oil in a large skillet over medium-high heat.

• Add the cooked rice to the skillet, pressing it down with a spatula. Let it cook for 5-7 minutes without stirring until the bottom is golden and crispy.

• Flip the rice and cook the other side until crispy. Once done, set it aside to cool slightly.

Prepare the salad ingredients:

• While the chicken and rice are cooking, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley and mint. Set aside.

Make the dressing:

• In a small bowl, whisk together the tahini, olive oil, lemon juice, honey, and water. Add salt and pepper to taste. If the dressing is too thick, add more water, one tablespoon at a time, until it reaches a smooth, pourable consistency.

Assemble the salad:

• In a large bowl, combine the crispy rice, cucumber, cherry tomatoes, red onion, parsley, and mint. Toss gently to combine.

• Add the sliced chicken on top of the salad and drizzle with the tahini dressing.

Serve:

• Serve immediately or chill for 30 minutes for a more refreshing meal. Garnish with extra fresh herbs or a squeeze of lemon, if desired.