For the Marinated Chicken:

• 1 lb boneless, skinless chicken thighs, sliced thin
• 2 tablespoons plain Greek yogurt
• 2 tablespoons olive oil, divided
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

For the Salad:

• 3 cups cooked jasmine or basmati rice, chilled
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup chopped fresh parsley
• ½ cup chopped fresh mint
• ½ cup crumbled feta cheese
• ¼ cup pickled red onions (optional)
• ½ cup tahini dressing or garlic yogurt sauce for drizzling