Heat the oil in a large, nonstick skillet over medium-high heat, 2 minutes. While it heats, make the spice blend: mix together all the spices in a small bowl. Rub the spice blend on both sides of the chicken, then place it in the pan and cook it undisturbed, 5 minutes. Flip the chicken and cook for 2 minutes, then add the water, cover the skillet, and reduce the heat to medium-low. Cook until the chicken is no longer pink inside, about 10–15 minutes.
Use the slicing blade on a food processor to thinly slice the cabbage and carrot. Place the vegetables in a large mixing bowl and toss with the lemon juice, olive oil, salt, pepper, and mint; set aside.
Smash and peel the garlic, then place it in the bowl of the food processor. Add the remaining ingredients and whirl until smooth.
Cut the chicken into thin slices and pile it on the potatoes, then top with salad and drizzle with tahini dressing.
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