Preheat oven to 425F. Toss chickpeas with olive oil, salt, smoked paprika, chili powder, turmeric and oregano. Bake for 15 minutes, until crispy.
For dressing, roast the red pepper at 425F until soft, about 10 minutes. Combine pepper, olive oil, lemon juice, black pepper, salt, paprika and cilantro in a blender. Blend until smooth.
To serve, split the rice, spinach, avocado and chickpeas between four bowls. Top with red pepper sauce and garnish with sesame seeds before serving.