Heat vegetable oil in a deep, heavy-bottomed pan over medium-high heat until it shimmers around 350°F. Fry small squares of pita bread in batches, for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

In a mixing bowl, whisk together the mashed garlic, plain yogurt, tahini, and fresh lime juice. Season with salt and pepper, adding optional cinnamon if desired. Whisk until smooth and creamy, then set aside.

Layer in a large serving dish by placing the cooked rice as the first layer. Distribute shredded rotisserie chicken generously over the rice. Scatter crispy fried pita pieces on top.

Drizzle the prepared garlic-yogurt-tahini sauce over the layered rice, chicken, and pita, ensuring every layer is coated.

Sprinkle toasted sliced almonds and chopped parsley over the top for texture and color. Serve immediately and enjoy.