Preheat the oven to 450° F. Rub a baking sheet with oil.On the sheet pan, mix the chicken, paprika, oregano, garlic powder, onion powder, turmeric, salt, and pepper. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the sweet potatoes to the other side. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until the chicken is cooked through. Toss and cook another 5 minutes until the chicken and potatoes are crisp.Meanwhile, make the tahini sauce. Combine all ingredients and 1/4 cup water, or use pickle juice, in a jar and whisk until smooth. Add water to thin the sauce as desired. Season to taste with salt.To make the pickled herb salad. In bowl, toss the pickled vegetables and herbs.Serve the chicken, sweet potatoes, and tahini sauce with the pickled herb salad, feta cheese, and toasted sesame seeds. Generously add spoonfuls of Tzatziki. I love this over rice, but it's also great on its own.