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Instructions Place the chicken in the slow cooker and add the water. Cook on high for about 2 hours, until cooked through. Remove the chicken, discard the cooking liquid, and slice each breast against the grain. Combine all spice-mixture ingredients in a large bowl. Heat 2 tablespoons olive oil in a heavy-bottomed pan over medium-high heat. Use a pan just large enough to hold the chicken in one layer. Add the chicken and sprinkle the spice mixture evenly over it. Fry without moving until the underside is crisp. Drizzle 1 tablespoon olive oil over the chicken, turn it, and stir gently to coat with the spices. Add the remaining tablespoon of oil only if needed to prevent sticking. Remove from the pan when crisped to your liking. For the optional sauce, blend the tahini, lemon juice, water, garlic, and salt until smooth, adding water to reach the desired consistency. Serve immediately with the tahini sauce, if using. Notes The slow-cooked chicken and spice mixture can be prepared ahead. Refrigerate the chicken in an airtight container and crisp it in the pan immediately before serving. Serve over rice or cauliflower rice, or in pita bread, with salad, olives, red onion, and lemon. 
