Step 1

In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour or up to 12 hours.

Step 2

Meanwhile, preheat the oven to 425 degrees F.

Step 3

Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.

Step 4

Set your grill, grill pan or skillet to medium-high heat. Thread chicken pieces on skewers. Discard marinade.

Step 5

Grill chicken until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 10 to 12 minutes total. Transfer skewers to plate.

Step 6

To assemble the salads, spread each piece of naan with hummus. Top with lettuce, tomatoes, cucumbers, sliced avocado, feta cheese and chicken skewers. Garnish with parsley + mint and a drizzle of the chipotle tahini (recipe below). EAT! :)

Step 7

Combine all the ingredients in a bowl and whisk to combine. Add water to thin if needed. Season with salt.