In a deep pan, heat about ½ inch of vegetable oil over medium heat until shimmering, around 350°F (175°C). Add pita squares in batches, frying for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.

In a mixing bowl, combine mashed garlic, plain yogurt, tahini, and lime juice. Whisk together for 1-2 minutes until smooth. Season with salt, pepper, and optional cinnamon.

In a large serving dish, layer 3 cups of cooked rice as the base, then add shredded rotisserie chicken followed by crispy fried pita pieces.

Drizzle the garlic-yogurt-tahini sauce generously over the assembled layers.

Sprinkle toasted sliced almonds and chopped parsley on top before serving.