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
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.