Begin by slicing the chicken breast into thin strips and placing them in a bowl. Generously coat the chicken with the shawarma spice mix, adding salt and pepper to taste.

Massage the spices thoroughly into the meat for even seasoning. Let the chicken sit for a few minutes to absorb the flavors while you prepare your cooking equipment.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken strips to the pan.

Cook for about 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the heat and set it aside.

In a separate pan, pour in another tablespoon of olive oil and heat it on medium-high heat. Add the cooked rice to the pan, spreading it out evenly.

Fry the rice for around 5-8 minutes, stirring occasionally, until it achieves a crispy, golden texture.

While the rice crisps, wash and chop your vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh parsley.

Toss gently to ensure the vegetables are well mixed.

In a small bowl, whisk together tahini, freshly squeezed lemon juice, salt, and pepper. Gradually add a little water to adjust the dressing to your desired consistency.

To assemble your Chicken Shawarma Crispy Rice Salad, start with a generous layer of the crispy rice on a serving plate.

Top it with the cooked chicken strips and the vibrant vegetable mixture. Drizzle the tahini dressing all over the top. Serve immediately.