Add 1 teaspoon each of ground cumin, coriander, cinnamon, turmeric and salt to a mixing bowl. Add 2 tablespoons of lemon juice, 1 tablespoon of olive oil and the crushed garlic. Mix well, then add the chicken thighs. Toss to combine with the marinade.

Pop the chicken in your air fryer and cook for 10 minutes at 200C, then add the halloumi and cook for another 5 minutes.

Add the cooked, cooled rice to your air fryer basket (I take the insert out but you can leave it in if you like). Mix with 1 tablespoon of olive oil, 1 tablespoon of harissa paste, 1 teaspoon of ground turmeric and ½ teaspoon of salt. Air fry at 200C for 10 minutes, remove the basket and give the rice a little shake, then air fry for a further five minutes until super golden and crispy.

To either a jar you have a lid for or a small bowl, add ½ cup of tahini, 1 tablespoon of lemon juice, 1 teaspoon of salt and the crushed garlic. Use a fork to mix, then drizzle in ⅓ cup of water and continue mixing until you get a smooth, cohesive sauce, a little like the consistency of heavy cream. It will seem like the tahini won’t mix with the water at first, but I promise it will!

Once the chicken is charred and cooked through (you can cut into a piece to check), chop it into bite-sized pieces. Add it to a large mixing bowl (or the bowl you’d like to serve the salad in), along with the diced cucumber, tomatoes, scallions, diced red onion, flat-leaf parsley and crispy halloumi cheese. Pour the crispy rice on top, then pour over most of the tahini dressing. Toss to combine, then serve, with the remaining tahini dressing on the side.