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

Add the chicken thighs to the marinade and toss to coat. Allow it to sit for at least 30 minutes (or up to overnight in the fridge for deeper flavor).

While the chicken marinates, cook the rice according to package instructions until tender. Once done, spread it out on a baking sheet to allow excess moisture to evaporate.

In a large skillet, heat olive oil over medium-high heat. Add the cooled rice and sauté until golden and crispy, about 8-10 minutes, stirring occasionally to prevent burning. Transfer to a bowl.

In the same skillet, add the marinated chicken and cook until browned and cooked through, about 6-8 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F). Let it rest for a few minutes before slicing thinly.

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

Toss gently to incorporate all the ingredients while ensuring the crispy texture is maintained.

Divide the salad among plates, topping with the sliced chicken and a drizzle of any remaining pan juices for extra flavor.