• Place chicken onto a board lined with baking paper. Brush chicken on both sides with 2 tablespoons oil and press dukkah onto the chicken. Season with salt and pepper.
• Heat remaining 1 tablespoon oil in a non-stick frying pan over medium heat. Add chicken and cook, for 5-6 minutes on each side until cooked through. Transfer to a board to cool.
• Microwave the rice and quinoa following packet instructions. Set aside to cool. Peel and slice avocado lengthways and drizzle with lemon juice. Set aside. Make Tahini yoghurt dressing.
• Slice cooled chicken into 1cm-thick strips. Dividing ingredients, arrange the chicken, rice & quinoa, cucumbers, tomatoes, avocado and almonds in shallow serving bowls. Scatter with mint and pomegranate seeds. Serve with tahini yoghurt and lemon wedges.

Tahini Yoghurt Dressing

• Combine all ingredients in a bowl. Season with salt and pepper. Mix until smooth.