(Paleo, Whole30, gluten-free, dairy-free)
Mix ingredients from black pepper to oil in a bowl. Add the chicken pieces and toss to coat well. Set aside for 15 minutes.
Drizzle the olive oil in a frying pan and add the onion. Saute until soft and almost translucent. Then add chicken along with the marination and cook the chicken till almost done.
Add in the diced tomatoes and toss well to coat in the stock. Cook till the chicken is well done and the stock is dried. Switch off and allow to cool slightly.
Serve either in pita bread or on a plate with some spinach, cucumber and tomato. Drizzle the tahini over the meat and salad to get the full taste experience.