Creamy Greek Chicken Bowl with Tahini Feta

Ingredients

• 700 g of cubed chicken breasts or thighs, without skin or bones
• 1 teaspoon of honey
• 2 tablespoons of Dijon mustard
• 1 tablespoon of dried Italian or Greek herbs
• 3 tablespoons of good olive oil
• Chili flakes as much as you like
• Salt and black pepper, to your taste
• 4 cloves of garlic, minced finely
• 3 cups of freshly chopped kale leaves
• Peperoncini, about ¼ cup
• Lemon juice, add as much as you prefer
• ½ cup of Greek olives, pitted
• 1 tablespoon of olive oil (just for the kale)
• 3 tablespoons of pine nuts or sesame seeds
• 1 clove of garlic, grated
• ¼ cup of plain Greek yogurt
• 2 tablespoons of lemon juice
• 3 tablespoons of tahini
• 140 g feta cheese
• Chopped fresh dill
• Cooked rice