1 Preheat the oven to 425°F. Grease a large sheet-pan with some cooking spray
2 Chop the chicken into cubes and add it to the sheet pan with the cauliflower florets, sliced bell peppers, and red onion
3 In a bowl, whisk together the olive oil, parsley, paprika, cumin, salt, black pepper, garlic powder, and harissa until well combined.
4 Pour the marinade over the chicken and vegetables. Toss well so everything is evenly coated. Spread into a single layer.
5 Bake for 35-40 minutes, or until the chicken is fully cooked through to 165°F and the veggies have browned. You can set the pan under the broiler at the end for 2 minutes.
6 In a small bowl, whisk together the tahini, lemon juice, amba, salt, garlic powder, and water until smooth and pourable. Add more water if needed.
7 Serve the chicken and veggies over rice or warm pita with the amba tahini and fresh parsley
