Pat the chicken legs dry with paper towels. Mix paprika, garlic powder, onion powder, dried thyme, cumin, black pepper, and salt in a small bowl. Rub the spice mixture generously all over the chicken along with olive oil and lemon juice. Let sit for about 5 minutes.

Place the seasoned chicken on a baking sheet and roast at 425°F for 30-35 minutes until the skin is deep golden brown and the internal temperature reaches 165°F.

Rinse the basmati rice under cold water until the water runs clear. Bring 3 cups water to a boil with salt and butter. Add rice and stir once. Reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.

Heat olive oil in a skillet over medium heat and sauté sliced onion for 4-5 minutes until soft. Add minced garlic and cook for 1 minute. Stir in tomato paste and cook for 1 minute. Add diced tomatoes and white beans, and simmer for 8-10 minutes. Season with salt and pepper to taste.

Combine chopped cucumber, cherry tomatoes, and sliced red onion in a bowl. Drizzle with olive oil and lemon juice. Add a pinch of salt and toss gently. Make this just before serving to keep vegetables crisp.

Place fluffy white rice on the plate as the base. Nestle the golden roasted chicken on top. Spoon the savory white bean mixture alongside. Add a vibrant portion of fresh salad to the plate. Drizzle any pan juices from the roasted chicken over everything.