Quick-pickle the onions: Combine 1/2 cup red wine vinegar, 1 tbsp sugar, and 1 tsp salt in a jar. Add 1 thinly sliced red onion, shake, and set aside for at least 15 minutes while you prep everything else.

Marinate the chicken: In a bowl, whisk together 3 tbsp olive oil, juice of 1 lemon, 4 grated garlic cloves, 1.5 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground turmeric, 3/4 tsp ground coriander, 1/2 tsp cinnamon, 1/2 tsp cayenne, salt, and black pepper. Add 2 lbs boneless, skinless chicken thighs and toss to coat. Marinate for 30 minutes at room temperature or overnight in the fridge.

Roast the chicken: Preheat oven to 425F (220C). Spread the marinated chicken on an oiled sheet pan. Roast for 18-20 minutes until the edges are dark and crispy.

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

Make the tahini sauce: Whisk 1/4 cup tahini with 2 tbsp lemon juice and 1 minced garlic clove. It will seize up. Add 3-4 tbsp water one tablespoon at a time, whisking until smooth. Season with a pinch of salt.

Assemble the bowls: Place 2 cups cooked jasmine rice (with 1/2 tsp turmeric) on the bottom of each bowl. Pile on the sliced chicken, diced English cucumber, deseeded and diced Roma tomatoes, pickled onions, and 1/2 cup crumbled feta.

Finish and serve: Drizzle generously with tahini sauce and finish with torn fresh parsley and mint.