Heat oven to 400°F (200°C). Halve sweet potatoes lengthwise. Drizzle cut sides with oil, sprinkle with salt and place face down on a parchment lined baking sheet. Roast 45–60 minutes, until fork tender.
Toss chickpeas with their oil and spices on a separate baking sheet. Bake alongside potatoes for 25–30 minutes, checking for crispness. Remove when crispy.
Heat olive oil in a pan. Cook yellow onion for 5–7 minutes, until lightly golden. Add chicken and spices. Break up and cook for another 5–7 minutes, or until fully cooked.
Toss all salad ingredients together.
Whisk tahini paste, lemon juice and salt, adding ice cold water gradually until smooth and pourable, neither too thick nor too runny. Use a squeeze bottle if you like.
Turn potatoes cut side up and gently mash the flesh with a fork. Top with a generous spoonful of chicken, salad, crispy chickpeas and tehina.
Cook it hands-free.
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