In a large bowl, combine the plain yogurt, minced garlic, seven spices, olive oil, lemon juice, salt, and pepper. Mix until well combined.

Add the chicken to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.

In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, one tablespoon at a time, until you reach your desired consistency. The sauce should be creamy but pourable. Taste and adjust the seasoning if needed.

Preheat your grill or a skillet over medium-high heat. If using a grill, oil the grates to prevent sticking.

Remove the chicken from the marinade and grill or cook in the skillet for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from heat and let rest for a few minutes before slicing into strips.

In serving bowls, layer the cooked rice as the base. Top with sliced chicken, diced cucumber, halved cherry tomatoes, pickled onions, and chopped parsley.

Generously drizzle the tahini sauce over the assembled bowls. Serve with lemon wedges on the side for an extra burst of freshness.