For the Crispy Rice:

• 2 cups Rice, cooked and cooled
• 1 Tablespoon Olive Oil
• 1 Teaspoon Paprika
• 1 Teaspoon Oregano
• 1/2 Teaspoon Garlic Powder

For the Chicken:

• 1 pound Boneless, Skinless Chicken Thighs, cut into 1/2 inch pieces
• 2 Tablespoons Olive Oil
• 2 Teaspoons Turmeric
• 2 Teaspoons Cumin
• 1 Teaspoon Cinnamon
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Ground Black Pepper

For the Salad:

• 5 Persian Cucumbers, thinly sliced
• 1 cup Baby Tomatoes, halved
• 1/2 Red Onion, finely sliced (approximately 1/2 cup)
• 3 Dill Pickles, chopped
• 1 Bunch Mint, chopped (approximately 1/2 cup)

For the Creamy Lemon-Tahini Dressing:

• 1/2 cup Greek Yogurt
• 1/3 cup Tahini
• 1/4 cup Olive Oil
• 1/4 cup Lemon Juice (approximately 1 whole lemon)
• 2 Cloves Garlic
• 1 Teaspoon Kosher Salt
• 1–2 Tablespoons Honey or Maple Syrup (optional)