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Make the chicken: Whisk together oil, coriander, cumin, paprika, black pepper, salt, cardamom, and turmeric in a medium bowl. Add chicken, and rub evenly to coat with spice paste. Cover and let stand at room temperature at least 30 minutes or refrigerate up to 24 hours.
While chicken marinates, make the tahini sauce: Whisk together tahini, lemon juice, honey, salt, and garlic in a small bowl until smooth. Slowly whisk in water until combined.
When ready to cook chicken, preheat grill to medium-high (400°F to 450°F) or heat a grill pan over medium-high. Grill chicken on oiled grates, uncovered, until nicely charred and a thermometer inserted into thickest portion of chicken registers 170°F, 6 to 8 minutes per side. (Alternatively, arrange thighs in an even layer on an aluminum foil-lined baking sheet; broil 5 inches from heat source until charred and thermometer registers 170°F, about 10 minutes.) Let chicken rest at least 5 minutes before slicing.
Make the bowl: Divide yellow rice evenly among 4 bowls. Top each bowl with ½ cup sliced chicken, cherry tomatoes, cucumbers, olives, pickled red onions, tender fresh herbs, and feta cheese. Drizzle with tahini sauce.