Quick-pickle the onions. Combine vinegar, sugar, and 1 tsp salt in a jar. Add sliced onion, shake, and set aside while you prep everything else. 15 minutes minimum — they'll turn electric pink.

Marinate the chicken. Whisk olive oil, lemon juice, garlic, and all spices in a bowl. Add chicken thighs, toss to coat. 30 minutes at room temp is fine; overnight in the fridge is better.

Preheat oven to 425°F. Spread chicken on an oiled sheet pan — don't crowd them or they'll steam instead of char. Roast 18–20 minutes until edges are dark and crispy. Rest 5 minutes, then slice into strips.

Make the tahini sauce. Whisk tahini with lemon juice and garlic — it'll seize up and look broken. Add water one tablespoon at a time, whisking until it's smooth and drizzleable. Season with salt.

Assemble the bowls. Turmeric rice on the bottom. Pile on chicken, cucumber, tomatoes, pickled onions, feta. Drizzle tahini generously. Finish with torn herbs.