Add the chicken thighs and toss until every piece is well coated with the seasoning mixture.

Cover the bowl and allow the chicken to marinate for at least 20 minutes so the spices penetrate the meat.

Rinse the rice under cold water until the water runs clear to remove excess starch.

Cook the rice in a pot with water over medium heat until tender and fluffy, about 15 minutes.

Heat a large skillet over medium-high heat and cook the marinated chicken until browned on the outside and fully cooked inside, releasing a rich, smoky aroma.

Transfer the cooked chicken to a cutting board and slice it into bite-sized strips once slightly cooled.

In a small bowl whisk together Greek yogurt, tahini, honey, and a pinch of salt until smooth and creamy.

Divide the warm rice into serving bowls, creating a soft and fluffy base for the toppings.

Arrange sliced chicken, tomatoes, cucumber, red onion, and parsley over the rice, then drizzle generously with the creamy yogurt sauce.