Preheat the oven to 425° F.On a large, rimmed baking sheet, toss the chicken with 2 tablespoons olive oil, harissa, curry powder, honey, and a pinch each of salt and pepper. Add the sweet potatoes, chickpeas, shallots, and garlic. Toss with 2 tablespoons olive oil, and season with salt and pepper. Arrange everything in an even layer, making sure not to overcrowd the pan. Add the butter and juiced lemons.Bake for 30 to 40 minutes, tossing halfway through cooking until the chicken is cooked and the potatoes are tender.Meanwhile, combine the olive oil, lemon juice, olives, mixed herbs, and pepperoncini.Remove the charred lemon and garlic cloves from the baking sheet. Finely chop 1/2 the lemon, discarding any seeds. Chop the garlic. Add both to the olives. Season with salt and pepper. Break the feta over the chicken, then add the olive mix. Drizzle with tahini and sesame seeds. ENJOY.