Directions

1. Toss together tomatoes, sweet peppers, onion, parsley, oil, and lemon juice in a medium bowl. Sprinkle with salt and pepper, and toss. Set aside.
2. Whisk together tahini, 3 tablespoons water, lemon juice, garlic, and salt in a small bowl until smooth. Whisk in up to 1 tablespoon additional water, 1 teaspoon at a time, until sauce is creamy and pourable, similar to a thick salad dressing. Set aside.
3. Preheat oven to 200°F. Set a wire rack on a rimmed baking sheet; set aside. Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper.
4. Place flour in a large, shallow bowl. Place eggs in a second large, shallow bowl. Combine panko, sesame seeds, coriander, cumin, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a third large, shallow bowl; stir to combine.
5. Dredge each piece of chicken in flour, shaking to remove excess; dip in egg, letting excess drip off. Dredge in panko mixture, patting to adhere. Transfer coated chicken to a parchment paper–lined work surface or baking sheet.
6. Add oil to a large skillet to a depth of about 1/4 inch; heat over medium-high until shimmering. Working in batches, cook chicken until golden brown, 2 to 3 minutes per side. Place chicken on prepared wire rack on baking sheet; transfer to preheated oven to keep warm. Repeat with remaining chicken, adding more oil to skillet as needed. Serve with tomato salad, tahini sauce, and lemon wedges.