In a bowl, toss the chicken pieces with the smoked paprika, cumin, chili powder, turmeric, cinnamon, and a drizzle of olive oil. Season with salt and pepper, and mix until evenly coated.
Spread the cooked rice on a baking sheet. Drizzle generously with olive oil, season with salt and pepper, and spread the rice out evenly. Bake for 30–35 minutes, turning halfway through, until golden and crispy.
Meanwhile, in a small bowl, mix the sliced red onion with the raspberry vinegar. Let it marinate while you prepare the other ingredients.
In another bowl, whisk together the Greek yogurt, tahini, water, lemon juice, and minced garlic until smooth. Season with salt and pepper. If the dressing is too thick, add a little more water.
In a skillet, heat a drizzle of olive oil and cook the chicken for 3–4 minutes per side, or until fully cooked. Let cool slightly before adding to the salad.
In a large bowl, combine the cherry tomatoes, radishes, cucumbers, pickled red onion, cooked chicken, crispy rice, currants, and chopped cilantro.
Pour the yogurt-tahini dressing over the salad and toss gently to coat all ingredients.
