Pre-heat an oven grill to 150–180°C.
Cut the thigh fillets into thin strips and place into a snap lock or freezer bag.
In a small food processor, combine the cashews, sesame seeds, salt, cumin and chilliflakes, and process until the cashews are crushed, but still a little chunky.
Add the cashew mixture to the snap lock bag and shake to evenly coat the chicken pieces.
Line an oven tray with baking paper. Evenly spread the chicken across the paper and place under the grill for 3–4 minutes. Turn over and grill for a further 3–4 minutes.
Serve immediately with the tzatziki to dip.
About the author
The Healthy Eating Hub
This article was written by an Accredited Practicing Dietitian from The Healthy Eating Hub. The Healthy Eating Hub is a team of university qualified nutritionists and dietitians who are passionate about helping people develop long term healthy eating habits through offering evidenced-based and practical nutrition advice that people can put into practice straight away.