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Shred the chicken into bitesize pieces and finely slice the remaining spring onions and celery. Roughly chop the coriander and cucumber.
In a bowl, add the shredded chicken, miso, mayonnaise and tahini, mixing well until evenly coated. Then fold through the chopped spring onions, celery, coriander, cucumber and sesame seeds, until thick, creamy and scoopable. Season with black pepper and a little salt if needed.
To serve pile the mixture generously on top of toasted sourdough. Pop any leftovers in the fridge for later, they will keep for up to 3 days.