In a bowl, combine olive oil, cumin, coriander, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken thighs and coat well. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.

While the chicken is resting, prepare the crispy rice. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the cooled jasmine rice, spreading it evenly in the pan. Cook for about 5-7 minutes without stirring until the bottom is crispy. Flip the rice and cook for another 5 minutes until crispy on both sides. Remove from heat.

In a small bowl, whisk together tahini, lemon juice, honey, minced garlic, salt, and pepper. Add water gradually until the dressing reaches your desired consistency.

In a large serving bowl, combine the crispy rice, cherry tomatoes, cucumber, red onion, parsley, and feta cheese. Toss gently to combine.

Slice the chicken and arrange it on top of the salad. Drizzle with lemon-tahini dressing before serving.