In a bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and mix well to coat. Allow the chicken to marinate for at least 30 minutes or up to overnight.

Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil over medium-high heat.

Once boiling, reduce to low, cover, and let simmer for about 15 minutes or until the rice is cooked through and liquid is absorbed. Remove from heat and fluff with a fork.

Heat a grill pan or skillet over medium heat. Cook the marinated chicken for about 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let it rest for a few minutes before slicing into bite-sized pieces.

In a large bowl, combine the cooked rice, diced cucumber, tomato, red onion, parsley, and mint. Toss gently to mix all ingredients.

In a small bowl, whisk together tahini, lemon juice, and water until smooth.

Place a generous amount of the rice and vegetable mixture on a plate, top it with sliced chicken, and drizzle with tahini dressing. If desired, sprinkle chopped nuts on top for added crunch.