Prepare the marinade by combining the dry spices with the minced garlic in a small bowl. Mix well to combine. Place the trimmed chicken thighs into a glass pyrex container, drizzle with olive oil and lemon juice then coat with ½ of the seasoning mix. Flip each thigh and season the backside as well. Let the chicken sit for about 10 minutes to soak in the flavor. You could also place the chicken into a ziptop bag and add the marinade to let it sit in the refrigerator overnight.
Preheat the oven to 375°
Place the marinated chicken onto a sheet pan and add the sliced peppers and onion to the pan.
Roast the chicken and veggies in the oven for 35 minutes until the veggies are soft and the chicken is cooked through.
While the chicken is cooking, prepare the lemon tahini sauce.
In a small bowl, combine tahini with lemon juice, grated garlic and water. Stir vigorously with a spoon until you have the right consistency. You may need to add a little more water if your tahini paste is really dry.
When the chicken is cooked, thinly slice the chicken and place on a platter with the grilled veggies.
Serve on a bed of hummus with shredded romaine lettuce, couscous, tzaziki sauce, pita bread