Crispy Cumin Chicken Thighs with Pickled Red Onion & Tahini Slaw

Cumin and smoked paprika give these chicken thighs a warmly spiced crust that echoes North African and Levantine kitchens. Crisp pan-seared meat meets quick-pickled red onion and a lemony tahini slaw for a bright, meal-prep-friendly lunch.

Serves 4

Estimate for one serving

• 480 cal
• 38g protein
• 18g carbs
• 28g fat
• 4.8g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 2 tbsp olive oil
• 6 cups shredded red cabbage
• 2 medium carrots
• 3 tbsp tahini
• 3 tbsp lemon juice
• 2 tbsp water
• 1 small red onion
• 1/3 cup apple cider vinegar
• 1 tsp sugar
• 1/2 cup fresh cilantro

Instructions

1. 1Combine cumin, smoked paprika, garlic powder, and salt. Pat chicken dry and coat thoroughly with spice mix.
2. 2Heat olive oil in a large skillet over medium-high. Cook thighs 6–7 minutes per side until deeply browned and internal temperature reaches 165°F. Rest 5 minutes, then slice.
3. 3While chicken cooks, thinly slice red onion. Bring vinegar, sugar, and salt to a simmer; pour over onion and let pickle 15 minutes.
4. 4Whisk tahini, lemon juice, water, and salt until smooth and creamy. Toss shredded cabbage and julienned carrots with half the tahini dressing and chopped cilantro.
5. 5Build each bowl with a generous bed of slaw, sliced spiced chicken, pickled onions, and a final drizzle of remaining tahini sauce.