In a bowl, whisk together olive oil, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, minced garlic, lemon juice, salt, and black pepper.

Add the chicken thighs to the marinade and toss to coat thoroughly. Allow it to sit for 30 minutes.

Cook rice according to package instructions until tender. Spread cooked rice on a baking sheet to evaporate excess moisture.

In a large skillet, heat olive oil over medium-high heat. Add cooked rice and sauté, stirring occasionally, until grains are golden and crisp, about 8–10 minutes.

Transfer the crispy rice to a bowl and set aside.

In the same skillet, add the marinated chicken. Cook over medium-high heat until cooked through and browned, about 6–8 minutes per side.

Remove chicken from the heat and let it rest for about 5 minutes, then slice it thinly.

In a large bowl, combine crispy rice, halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, chopped mint, chopped cilantro, lemon juice, olive oil, salt, and black pepper.

Toss gently to combine all ingredients.

Divide salad among serving plates, and top with sliced chicken shawarma. Drizzle with pan juices.