Once you try this flavor-packed take on chicken salad, you'll have trouble going back to your plain' ol mayo-and-celery combo.
Pull or chop the chicken meat into bite-size pieces. Discard the skin and bones or reserve for another use.
In a food processor, puree the tahini, lemon juice, oil, garlic, and 1/4 cup water; season with salt. Add the herbs, cumin, and sumac. Pulse the dressing until blended.
In a large bowl, mix the chicken, tomatoes, Cubanelle pepper, cucumbers, onion, pickles, and the dressing until coated; season.
Arrange a bed of lettuce leaves on a large plate. Top with the chicken salad. Garnish with the sesame seeds. Serve with hot sauce.