In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, ground cumin, ground coriander, kosher salt, garlic powder, and freshly ground black pepper. Mix until smooth and refrigerate until ready to serve.

Combine the ground coriander, ground cumin, smoked paprika, oregano, garlic powder, and cayenne pepper in a small bowl. Sprinkle this spice mix evenly over the chicken breasts, ensuring a thorough coating.

Cook the chicken in a preheated grill or skillet over medium-high heat until no longer pink inside, about 5-7 minutes per side.

After cooking, let the chicken rest for 5 minutes before dicing into bite-sized pieces.

In a medium-sized non-stick skillet, heat oil over medium-high heat and add the cauliflower rice.

Season it with salt, cumin, coriander, garlic powder, and black pepper. Stir and sauté for 2-3 minutes until heated through.

Incorporate the lemon zest and juice into the cauliflower rice, sauté for an additional minute, then add in the chopped parsley.

Remove from heat and let it sit for a minute.

Divide the cauliflower rice among four serving bowls, topping each with diced chicken, cherry tomatoes, cucumber, and chickpeas.

Finish with a generous dollop of the yogurt sauce, a drizzle of olive oil, and a sprinkle of parsley and lemon zest.