Cook the rice (if not using leftovers):
In a small pot, add ⅔ cup rice and 1 cup water. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from heat and steam (covered) for 10 more minutes. Fluff and chill the rice on a parchment-lined tray for at least 10 minutes.

Make crispy rice:
Preheat oven to 400°F (200°C). Mix rice with harissa paste and olive oil. Spread into a thin, even layer on a parchment-lined tray. Bake for 25–30 minutes, rotating the tray after 15–20 minutes to ensure even crisping.

Make green tahini dressing:
In a food processor or blender, combine tahini, parsley, garlic, lemon juice, salt, and water. Blend until smooth and creamy. Add more water if needed to reach a pourable consistency.

Assemble the salad:
In a large bowl, combine cucumber, pomegranate, mint, parsley, olives, chicken, scallions, feta, cranberries, and almonds. Add crispy rice and half the tahini dressing. Toss to combine. Drizzle remaining dressing on top before serving.