In a large bowl, combine the chicken thighs with olive oil, cumin, paprika, garlic powder, salt, and pepper. Ensure each piece is well-coated in the aromatic spices. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

While the chicken marinates, whisk together the tahini, fresh lemon juice, minced garlic, and a few tablespoons of water in a separate bowl. Mix until smooth and creamy, adjusting the water to achieve your desired consistency. Taste the sauce and season with salt as needed, setting it aside while you cook the chicken.

Preheat your grill or cast-iron skillet over medium-high heat. Once hot, add the marinated chicken thighs, cooking for 6–7 minutes on each side. Keep an eye on the chicken; it's done when the juices run clear and the internal temperature reaches 165°F.

While the chicken cooks, chop your cherry tomatoes, cucumbers, and red cabbage into bite-sized pieces. This adds a refreshing crunch and vibrant color to your bowls.

Once the chicken is cooked, let it rest for a few minutes before slicing it into strips. In your serving bowls, distribute the chicken evenly atop a bed of chopped veggies. Drizzle generously with the creamy garlic tahini sauce and sprinkle with sunflower seeds or almonds.