# What Goes In:
→ 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
# How to Make It:
01 - In a bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, and lemon juice. Add chicken thighs and coat evenly. Marinate for at least 15 minutes or refrigerate up to 8 hours.
02 - Heat a large skillet or grill pan over medium-high heat. Cook chicken for 5 to 7 minutes per side until fully cooked and charred. Rest for 5 minutes, then slice 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. Add more water if needed to achieve desired consistency.
05 - Divide salad among plates. Top with sliced chicken and drizzle generously with tahini dressing.
06 - Serve immediately, optionally garnished with extra parsley.
