Pan-Seared Harissa-Spiced Chicken Thigh Bites with Toasted Sesame

Cut the chicken thigh into small, 1-inch bite-sized pieces. Season thoroughly with the sumac, Aleppo pepper, and a pinch of salt.

Heat a small non-stick skillet over medium-high heat. Add the chicken pieces in a single layer and sear for 3-4 minutes per side. You are looking for a deep, golden-brown crust where the fat has rendered and the edges are slightly charred.

While the chicken cooks, lightly toast the whole-wheat pita until crisp, then tear it into bite-sized shards.

Finely dice the red onion and halve the grape tomatoes.

Once the chicken is cooked through and succulent, remove from heat.

Assemble by placing the chicken bites alongside the pita shards on a small plate. Scatter the fresh red onion and tomatoes over the top. The acidity of the sumac and the sharp, fruity heat of the Aleppo pepper will cut through the richness of the chicken skin.