Step 1

To make this salad, start by preparing the crispy rice topping. Preheat your oven to 400F.

Step 2

Next, line a baking sheet with parchment paper and set it aside.

Step 3

Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.

Step 4

Toss the cooled rice with the olive oil, paprika, oregano, and garlic powder.

Step 5

Then, transfer the baking sheet to the oven and bake the rice for 30-35 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.

Step 6

While the rice is in the oven, prepare the chicken. Add the chicken thighs to a large bowl and season them with the ground turmeric, cumin, cinnamon, garlic powder, and ground black pepper.

Step 7

Then, heat a skillet, on the stove, over medium heat, and add in the olive oil.

Step 8

Once the oil is hot, add the chicken to the pan. Cook until it's fully cooked through, then remove the chicken from the heat.

Step 9

Once the rice is done, remove it from the oven and set it aside.

Step 10

Next, prepare the salad. Wash and chop the Persian cucumbers, baby tomatoes, red onion, dill pickles, and mint, and add them to a large bowl.

Step 11

Add the cooked chicken to the salad alongside the cooled crispy rice.

Step 12

Finally, prepare the dressing. Add all of the dressing ingredients - the greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and honey or maple syrup (if using) to a blender and blend until smooth and creamy. Taste and adjust the seasonings as needed.

Step 13

Pour the dressing on top of the salad and toss to fully combine.

Step 14

Once the salad is done, serve it immediately and enjoy!