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

Add the chicken to the bowl and toss to coat. Let it marinate for 30 minutes.

Meanwhile, cook the rice according to package directions until tender. Spread cooled rice on a baking sheet to allow excess moisture to evaporate.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add rice and cook, stirring occasionally, until grains turn golden and crisp, about 8–10 minutes. Transfer rice to a bowl and set aside.

In the same skillet, add the marinated chicken and cook over medium-high heat until browned and cooked through, about 6–8 minutes per side. Remove chicken and let rest for 5 minutes, then slice thinly.

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

Divide salad among serving plates, top with sliced chicken shawarma, and drizzle any pan juices from the skillet over the top.