# What You Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp smoked paprika
07 - 1/2 tsp ground turmeric
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground black pepper
10 - 1/2 tsp salt
11 - Juice of 1 lemon
→ Salad
12 - 3 medium tomatoes, diced
13 - 1 large cucumber, diced
14 - 1 small red onion, thinly sliced
15 - 1/4 cup fresh parsley, chopped
16 - 1 tbsp olive oil
17 - Juice of 1/2 lemon
18 - Salt and black pepper, to taste
→ Tahini Dressing
19 - 1/3 cup tahini
20 - 3 tbsp fresh lemon juice
21 - 2 tbsp water, plus more as needed
22 - 1 clove garlic, finely minced
23 - 1/2 tsp salt
# Directions:
01 - Combine olive oil, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, salt, and lemon juice in a bowl. Add chicken thighs and coat thoroughly. Refrigerate for at least 15 minutes or up to 8 hours.
02 - Heat a large skillet or grill pan over medium-high heat. Cook chicken 5 to 7 minutes per side, until fully cooked and charred. Rest for 5 minutes before slicing into strips.
03 - In a large bowl, toss tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Set aside.
04 - Whisk tahini, lemon juice, water, garlic, and salt until smooth. Adjust consistency with additional water as needed for a pourable dressing.
05 - Divide salad onto plates, top with sliced chicken, and drizzle generously with tahini dressing. Garnish with extra parsley if desired. Serve immediately.
