In a mixing bowl, whisk together 2 tbsp olive oil, garlic, lemon juice, cumin, smoked paprika, turmeric, coriander, cayenne, salt, and black pepper.

Add the chicken strips and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to overnight.

Rinse the rice under cold water until it runs clear. Combine rice, water, and salt in a 2-quart saucepan and bring to a boil over medium-high heat.

Cover, reduce heat to low, and simmer for 15 to 18 minutes until the water is absorbed and rice is tender. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.

Stir together Greek yogurt, garlic, lemon juice, 1 tbsp olive oil, and dill in a small bowl. Season with salt and refrigerate until ready to serve.

Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat. Working in two batches so the strips don't crowd, add half the marinated chicken in a single layer.

Sear for 4 to 5 minutes per side until deeply browned and an instant-read thermometer reads 165 F / 74 C at the thickest piece. Transfer to a plate and repeat with the second batch.

Divide the rice among four bowls. Top with the seared chicken, diced cucumber, diced tomato, and sliced red onion.

Spoon the yogurt sauce over each bowl and finish with chopped parsley. Serve right away.