Prepare the Chicken and Rice

1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Add the chicken to the pan and cook for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Once done, remove from the skillet and set aside to rest.
2. Cook the Rice: In the same skillet, add the rice and chicken broth (or water). Stir to combine, scraping up any bits of chicken left in the pan. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
3. Finish the Chicken: While the rice is cooking, slice the cooked chicken into thin strips or cubes. Once the rice is done, fluff it with a fork and gently stir in the sliced chicken.

Make the Yogurt Tahini Sauce

1. Combine the Ingredients: In a small bowl, whisk together the Greek yogurt, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper until smooth and well combined. If the sauce is too thick, add water a little at a time until you reach your desired consistency.
2. Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You can add more lemon juice for brightness or a pinch more cumin for extra warmth.

Serve the Dish

1. Assemble: Divide the rice and chicken mixture between four plates. Drizzle generously with the yogurt tahini sauce.
2. Garnish: Sprinkle with fresh parsley or a squeeze of extra lemon juice if desired. Serve with a side of steamed vegetables or a simple salad for a complete meal.