Instructions

• To make this salad, start by preparing the crispy rice topping. Preheat your oven to 400F.
• Next, line a baking sheet with parchment paper and set it aside.
• Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
• Toss the cooled rice with the olive oil, paprika, oregano, and garlic powder.
• Then, transfer the baking sheet to the oven and bake the rice for 30-35 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
• While the rice is in the oven, prepare the chicken. Add the chicken thighs to a large bowl and season them with the ground turmeric, cumin, cinnamon, garlic powder, and ground black pepper.
• Then, heat a skillet, on the stove, over medium heat, and add in the olive oil.
• Once the oil is hot, add the chicken to the pan. Cook until it's fully cooked through, then remove the chicken from the heat.
• Once the rice is done, remove it from the oven and set it aside.
• Next, prepare the salad. Wash and chop the Persian cucumbers, baby tomatoes, red onion, dill pickles, and mint, and add them to a large bowl.
• Add the cooked chicken to the salad alongside the cooled crispy rice.
• Finally, prepare the dressing. Add all of the dressing ingredients - the greek yogurt, tahini, olive oil, lemon juice, garlic, kosher salt, and honey or maple syrup (if using) to a blender and blend until smooth and creamy. Taste and adjust the seasonings as needed.
• Pour the dressing on top of the salad and toss to fully combine.
• Once the salad is done, serve it immediately and enjoy!