2 lbs boneless skinless chicken breasts or thighs, cut into 1 inch pieces
1/4 cup olive oil
1/4 cup fresh lemon juice
2 teaspoon salt
2 teaspoon cumin
2 teaspoon paprika
1/2 teaspoon turmeric
1/8 teaspoon cinnamon
4 cloves garlic, minced or 2 teaspoons garlic powder
1/2 cup tahini
1/4 cup water + more if needed to thin the sauce out
1/2 teaspoon garlic powder
1/2 lemon, juiced
1 teaspoon honey
1/8 tsp salt
Combine all the marinade ingredients in a glass bowl. Add the diced chicken and toss to coat. Cover with plastic wrap and place in the fridge for at least 30 minutes and up to overnight.
Make the tahini sauce by whisk all the ingredients together in a bowl. Set aside in the refrigerator until ready to use.
Heat a cast iron pan over medium heat and add a few tablespoons of avocado oil.
Remove chicken from the marinade and place into preheated cast iron pan. You want the pan to be hot enough that the chicken sizzles when it hits the pan. Cook for about 5 minutes per side, until crisp and brown in spots.
Drizzle the tahini sauce on top and enjoy!
To make this a meal, serve with gluten free tortillas or pita, diced tomatoes and cucumbers and fresh lemon.