Blend the olive oil, lemon juice, zest, parsley, dill, oregano, shallot, garlic, and crushed red pepper in a food processor or blender.
Put the mixture into a bowl then stir in the tahini until well combined.
Place the chicken thighs into a container then pour the tahini mixture over the chicken and marinate in the fridge for at least 8 hours.
Preheat the oven to 425°F.
Season the chicken thighs with salt and pepper then sprinkle with the sesame seeds.
Place the chicken skin-side up in an 8x8-inch baking dish and baked, uncovered, until the chicken is cooked through and the skin is crispy, about 45 minutes.
Make the salad by tossing the tomatoes, cucumbers, lemon juice, olive oil, salt, black pepper, oregano, mint, and parsley together then cover and refrigerate until ready to serve.
Allow the chicken to rest for 10 minutes after taking it out of the oven then serve with the salad.
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