1Combine chicken thighs with harissa, honey, lemon juice, olive oil, and spices. Marinate for at least 30 minutes.
2Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the chicken and broccoli on the sheet. Toss the broccoli with oil, za'atar, salt, and pepper.
3Roast for 25 minutes, then broil for 5-6 minutes.
4Whisk together tahini, rice vinegar, sesame oil, sesame seeds, grated ginger, olive oil, oregano, coriander, salt, and pepper.
5Add cabbage, carrot, cucumber, scallions, and cilantro to the dressing. Toss well.
6Slice the cooked chicken and serve over rice with slaw and broccoli.