To quick-pickle the onions, combine red wine vinegar, sugar, and salt in a jar. Add the thinly sliced red onion, shake well, and set aside for a minimum of 15 minutes while you prepare the other ingredients.

To marinate the chicken, whisk olive oil, lemon juice, grated garlic, ground cumin, smoked paprika, ground turmeric, ground coriander, cinnamon, and cayenne in a bowl. Add the chicken thighs, toss to coat thoroughly, and season with salt and black pepper. Marinate for 30 minutes at room temperature, or for best results, overnight in the fridge.

Preheat your oven to 425F (220C). Spread the marinated chicken in a single layer on an oiled sheet pan. Roast for 18-20 minutes, or until the edges are dark and crispy.

Remove the chicken from the oven and let it rest for 5 minutes, then slice it into strips.

While the chicken roasts, prepare the tahini sauce. Whisk tahini with lemon juice and minced garlic in a bowl; it will initially seize up. Gradually add 3-4 tablespoons of water, one tablespoon at a time, whisking until the sauce is smooth and creamy. Season with a pinch of salt.

To assemble the bowls, start with a base of cooked turmeric rice. Arrange the sliced chicken, diced cucumber, deseeded and diced Roma tomatoes, pickled onions, and crumbled feta on top.

Generously drizzle the assembled bowls with the tahini sauce and garnish with torn fresh parsley and mint.