Step 1

In a small bowl, stir together the vinegar, sugar and ¼ teaspoon salt until the sugar and salt dissolve. Stir in 1 cup of sliced onion; set aside. In another small bowl, mix together the tahini and 2 tablespoons of lemon juice, then whisk in 6 tablespoons water. Season to taste with salt and pepper; set aside.

Step 2

In a medium bowl, stir together 2 tablespoons of oil, the coriander, allspice, turmeric, cinnamon and ½ teaspoon each salt and pepper. Add the chicken and the remaining sliced onion, then stir until evenly coated.

Step 3

In a 12-inch nonstick skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken mixture in an even layer and cook, uncovered and stirring only every 2 to 3 minutes, until the chicken is well browned all over and no longer is pink when cut into, 10 to 12 minutes.

Step 4

Off heat, stir in the remaining 2 tablespoons lemon juice, then taste and season with salt and pepper. Transfer to a serving dish, drizzle lightly with some of the tahini sauce and top with the pickled onion. Serve the remaining tahini sauce on the side.