Marinate chicken in yogurt, garlic, lemon juice, cumin, paprika, turmeric, salt, and pepper for at least one hour.
Preheat grill to medium-high heat (375°F/190°C) and lightly oil the grates.
Grill marinated chicken for 6-7 minutes per side until cooked through (165°F/75°C).
While chicken grills, whisk tahini paste with lemon juice and water until smooth.
Chop tomatoes and cucumbers; mix with parsley and mint.
After resting the grilled chicken, slice it thinly against the grain. Assemble bowls with rice or pita topped with veggies and tahini sauce.
