Cook the Rice (if not using pre-cooked):

• Rinse and cook rice using a 2:1 water-to-rice ratio. Let it steam for 10 minutes after cooking, then spread onto a parchment-lined tray and refrigerate for at least 10 minutes.

Marinate the Chicken:

• Preheat oven to 430°F (220°C).

• Mix cumin, coriander, cinnamon, turmeric, salt, lemon juice, olive oil, and crushed garlic. Coat the chicken and let it marinate (up to 24 hours for extra flavor).

Cook the Chicken & Halloumi:

• Bake chicken for 15 minutes, then add diced halloumi and bake for another 10 minutes until golden.

• Air fryer method: Cook chicken at 400°F (200°C) for 10 minutes, add halloumi, and cook for 5 more minutes.

Make the Crispy Rice:

• Oven Method: Mix cooked rice with harissa, olive oil, turmeric, and salt. Spread onto a tray and bake for 25-30 minutes, stirring occasionally.

• Air Fryer Method: Toss rice with seasonings and air fry at 400°F (200°C) for 10 minutes, then shake and cook for 5 more minutes.

Prepare the Dressing:

• Whisk tahini, lemon juice, salt, and garlic in a bowl, adding water gradually until smooth and pourable.

Assemble the Salad:

• Chop the cooked chicken and add to a bowl with cucumbers, tomatoes, scallions, red onion, parsley, and crispy halloumi.

• Add crispy rice and toss with most of the tahini dressing. Serve with extra dressing on the side.