Prep the chicken: Pat the chicken dry and cut large pieces into even sizes for consistent cooking. Season all over with 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, smoked paprika, and coriander if using. Set aside while you make the sauce base.

Make the tahini sauce base: In a bowl, whisk tahini, lemon juice, lemon zest, garlic, honey, a pinch of salt, and 1/2 cup warm broth or water. It may seize at first—keep whisking. Add more liquid a splash at a time until it’s creamy and pourable, like heavy cream.

Brown the chicken: Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Add the chicken in a single layer and cook 3–4 minutes per side until golden. Don’t crowd the pan; work in batches if needed. Transfer to a plate when browned (it’s fine if not fully cooked yet).

Deglaze the pan: Lower the heat to medium. Add a splash of broth to the hot skillet and scrape up the browned bits with a wooden spoon for extra flavor.

Simmer in sauce: Pour in the tahini sauce and stir. If it seems too thick, loosen with more broth in small amounts. Return the chicken and any juices to the pan, turning to coat.

Cook until tender: Simmer gently 5–8 minutes, uncovered, until the chicken is cooked through and the sauce thickens slightly. Avoid a rolling boil; tahini can split if overheated.

Adjust and finish: Taste and adjust salt, pepper, and lemon. For heat, stir in red pepper flakes. For extra gloss, swirl in 1 teaspoon olive oil off the heat.

Garnish and serve: Sprinkle with chopped parsley or cilantro. Serve over rice, couscous, or spooned into warm flatbreads with cucumber and tomato. Spoon extra sauce over everything.