Ingredients

• 1 1/2 pounds cherry tomatoes, halved (about 5 cups)

• 3 orange sweet mini peppers, thinly sliced (about 2/3 cup)

• 1/2 cup thinly sliced red onion

• 1/2 cup fresh flat-leaf parsley leaves

• 3 tablespoons extra-virgin olive oil

• 3 tablespoons fresh lemon juice

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/4 cup tahini

• 3 to 4 tablespoons water

• 2 tablespoons fresh lemon juice

• 1 garlic clove, grated

• 1/2 teaspoon kosher salt

• 4 small (about 8-ounce) boneless, skinless chicken breasts, butterflied and pounded to 1/4-inch thickness

• 1 tablespoon kosher salt, divided

• 1 teaspoon black pepper, divided

• 1/2 cup all-purpose flour (about 2 1/8 ounces)

• 3 large eggs, beaten

• 2 cups panko

• 1 cup sesame seeds

• 2 teaspoons ground coriander

• 2 teaspoons ground cumin

• 1/2 to 3/4 cup canola oil, plus more as needed

• Lemon wedges, for serving