Spiced chicken pitas with lemon garlic tahini sauce

In a bowl combine the Aleppo pepper with honey, dried thyme, chicken bouillon, cumin, garlic, onion, plenty of salt, pepper and lemon.

Add the chicken, olive oil and two cloves of grated garlic and stir until well coated; grated garlic is stronger than chopped, so scale back.

Set aside while making the sauce and preheating the grill, or cover and refrigerate overnight.

Tahini sauce: grate a clove of garlic into the tahini, add a little lemon and a pinch of salt and whisk; it will seize and thicken.

Whisk in water a little at a time, about as much water as tahini, until it turns light gray and drizzly; taste.

Lay the chicken on the hot black stone in a single layer and leave it a minute or two before flipping, so the honey caramelizes and it colours evenly; cook 5 to 7 minutes in total.

Warm the pitas on the grill about a minute.

Rinse the spatula between raw and cooked chicken.

Fill the pita pockets with greens, chicken, onion, salted tomato and mint, and drizzle with the tahini sauce.