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Start by making the (Just a Little) Spicy Tahini Dressing. In a medium-sized bowl, whisk together the lemon juice, honey and tahini. Add cold water, 1 tablespoon (15 ml) at a time, until the dressing is drizzling consistency (because brands of tahini vary in thickness, you might need more water, or not need any at all). Whisk in the olive oil, cumin, chipotle powder, and garlic. Season to taste with kosher salt. You can store it in the refrigerator for up to 1 week.
Pour 3 tbsp (45 ml) of dressing into the bottom of each jar, then divide the ingredients between the two jars, layering in the following order: chickpeas, cabbage, pepperoncini, tuna, red onion, and romaine lettuce. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving.