Step 1Combine tahini, cumin and lemon juice in a shallow dish. Add chicken, turn to coat. Cover and marinate in fridge for 1 hour.
Step 2 Heat oil in a large saucepan over medium heat. Sauté onion for 5 minutes, or until soft. Add garlic and zest, and cook, stirring, for 1 minute, or until fragrant.
Step 3Add rice; stir to coat the grains in oil. Add stock with 1 cup of water and bring to boil. Reduce heat to low, cover and simmer for 12–14 minutes, or until water has evaporated and rice is al dente. Add peas, cover and remove from heat. Set aside to steam for 5 minutes; stir through spinach.
Step 4Meanwhile, drain chicken of excess marinade and spray with olive oil. Heat a large char-grill or non-stick frying pan over high heat, spray with oil. Cook chicken for 2–3 minutes each side or until golden and cooked through.
Step 5Fluff rice with a fork, sprinkle with toasted almonds. Serve chicken on the pea pilaf with steamed green beans.