In a mixing bowl, combine the Greek yogurt, tahini, lemon juice, minced garlic, ground cumin or za'atar, flaky sea salt, and black pepper. Whisk the ingredients together until smooth and well blended.
Add the chicken thighs to the bowl with the marinade. Ensure each piece is generously coated. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag for at least 30 minutes. For best results, marinate in the refrigerator for a few hours or overnight.
While the chicken marinates, preheat your oven to 400°F (200°C). This will ensure a beautifully roasted chicken with a crispy exterior.
Line a baking sheet with parchment paper for easy cleanup. If you're using tomatoes, arrange the tomatoes and halved garlic bulb on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the baking sheet alongside the tomatoes and garlic. Squeeze the halved lemon over everything for added flavor. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (75°C).
Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes before serving. Serve the Tahini Chicken with roasted tomatoes and garlic on the side. You can also drizzle additional tahini sauce over the top for an extra burst of flavor!
