Chicken Fatteh Bowls

Ingredients

• 4 regular size or 6 smaller ones Thin pita breads
• 1/4 teaspoon Salt (for baking)
• 1/8 of a teaspoon Black pepper (for baking)
• about 1 tablespoon Olive oil
• 1 Tbsp Butter (for broth)
• 2 small pieces Greek mastic
• 1/2 teaspoon Black peppercorns
• 5 Cardamom pods
• 3 Small bay leaves
• 2 small pieces Small onions (roughly chopped into quarters)
• 3 Garlic cloves (lightly smashed)
• 500 g Chicken breast
• about 2 L Water
• 2 tsp Salt (for broth)
• 3 Tbsp Butter (for rice)
• 3 cups Medium-grain rice
• 1 can's worth Cooked chickpeas (drained and washed)
• enough to cover rice by about 1 cm Chicken stock (filtered from broth)
• 1 tsp Salt (for rice)
• 45 g Tahini
• 350 g Yogurt
• 2 tbsp Lemon juice
• 2 Freshly minced garlic cloves (for sauce)
• 1/2 teaspoon Salt (for sauce)
• 1/2 teaspoon Black pepper (for sauce)
• 1/4 teaspoon Cayenne pepper
• half to 3/4 of a cup Chicken stock (for sauce)
• about 1/4 cup Blanched almonds
• a couple tablespoons Clarified butter (for almonds)
• to taste Salt (for garnish)
• pinch Finely chopped parsley
• a little bit Aleppo pepper flakes