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First, prepare the crispy rice topping.
Preheat oven to 400F. Add cooked and cooled rice to a baking sheet.
Toss rice with the olive oil, paprika, oregano, and garlic powder
Bake rice for 30-35 minutes, tossing half way through (watch to make sure it doesn't burn).
While the rice is in the oven, season chicken with turmeric, cumin, cinnamon, garlic powder, and black coat well.
Add olive oil to a skillet over medium heat. Once the skillet is hot, add chicken. Cook until fully cooked through, then remove from heat.
Remove the rice from the oven and set aside.
Chop/slice cucumbers, cherry tomatoes, dill pickles, red onion, and mint for the salad and add to a large bowl.
Add the chicken and crispy rice on top.
Make the dressing.
Blend Greek yogurt, tahini, olive oil, lemon juice, garlic, and salt until smooth & creamy. Taste and adjust seasonings as needed.
Pour over the salad. Toss and enjoy!