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For the dressing, combine the tahini, lemon juice and water in a small bowl. Stir together until creamy. Add 1 tbsp more water at a time if you want it looser. Taste and season with salt, then set aside.
Peel and finely grate the garlic into a bowl. Add the sumac, 7-spice, chicken thighs and a drizzle of olive oil. Season with salt and pepper, then mix thoroughly. Set aside.
Pour the water into a saucepan and bring to the boil. Stir through the freekeh, then put a lid on the saucepan and turn the heat down to low-medium. Simmer for 10-15 mins until the freekeh is cooked and has absorbed all the water.
Meanwhile, mince the parsley, stalks and all. Trim and quarter the cucumber, then chop into 1cm chunks. Zest half the lemon.
Add a drizzle of olive oil to a frying pan and set over a medium-high heat. Once hot, add the chicken thighs and cook for 8-10 mins until cooked through and golden brown on both sides.
Toss the parsley, lemon zest and cucumber into the freekeh with 20ml olive oil, then season with salt and pepper. Slice the chicken into strips. Share between plates and drizzle over the dressing.