In night before cooking, place chicken (I used tenderloins) in a bowl and cover with 1 cup almond milk. Soak overnight to tenderize chicken, stirring occasionally.

The next day, make your tahini waffles! Preheat a waffle iron to high heat. Mix the flour, baking powder, salt and sugar in a large bowl. In a separate bowl, mix the tahini, egg, milk and oil. Add this to the flour mixture and combine.

Spray the waffle iron surface with cooking spray or brush with more oil. Pour half of the batter into the waffle iron and cook until the waffle is golden brown, approximately 7-8 minutes. Repeat with the remaining batter and keep waffles warm hot until foil.

Mix maple syrup and harissa together and set aside.

Now, it's chicken time! Heat 2 inches of vegetable oil in a deep skillet over medium high heat until the oil reaches 325 degrees F.

While the oil is heating, mix flour with za'atar in one pan and whisk together and pour remaining almond milk in another. Set aside a cooling rack over paper towels. Using tongs, place the chicken pieces in the flour mixture, then in the almond milk, then back in the flour. Fry chicken in oil in batches (don't overcrowd or the oil temperature will lower) until golden brown, about 6-7 minutes per side.

Drain chicken on cooling racks over paper towels and immediately sprinkle with salt. Serve over waffles with lots of harissa maple syrup and sesame seed garnishes!