Combine olive oil, lemon juice, salt, pepper, smoked paprika, and shawarma seasoning in a bowl. Add the chicken thighs, mixing until fully coated. Heat a large pan over medium-high heat with a drizzle of olive oil. Sear the chicken thighs for 3–4 minutes per side, or until golden and 70% cooked through. Remove the chicken and set aside.

Lower the heat to medium and add olive oil to the same pan. Sauté the diced onion until translucent, about 5 minutes. Add the grated garlic and cook for another minute until fragrant and slightly caramelized. Stir in the turmeric, then add the rice. Toast the rice for 1 minute, stirring to coat in the aromatic mixture.

Pour in 2 ¼ cups of water, add salt, and bring to a boil. Reduce the heat to low and nestle the chicken thighs back into the pan. Cover with a tight-fitting lid and steam for 20 minutes. Remove the pan from the heat and let it sit, covered, for 10 minutes to allow the rice to finish steaming.

While the rice cooks, make the tahini sauce. Whisk together tahini paste, lemon juice, grated garlic, and salt in a bowl. Gradually stream in ice water, whisking until the sauce is smooth and creamy. Adjust consistency as needed.

For the slaw, combine the cabbage, red onion, pickles, cherry tomatoes, and parsley in a bowl. Dress with red wine vinegar, olive oil, salt, and pepper, tossing to coat evenly.

Once the rice is ready, cube the chicken thighs into bite-sized pieces. To assemble, add a base of yellow rice to a plate, about 1 cup per serving. Top with cubed chicken, drizzle generously with tahini sauce, and finish with the slaw. Serve immediately.