In a small mixing bowl, whisk the cumin, thyme, and paprika

Coat the chicken breasts with the seasoning mixture

Heat 2 tbsp of olive oil in a medium skillet over medium-high heat and add the chicken, cooking 5-7 minutes, until the outside is brown and crispy (the inside may not be cooked through yet)

Remove the chicken from the pan and reduce the heat to medium

Add the green beans, yellow onion, and 1/2 tsp of salt

Cook for about 3-5 minutes, until the onions start to soften

Return the chicken to the pan and add 1 cup of chicken broth

Bring to a boil then reduce the heat

Simmer, uncovered, for about 6-8 minutes until the chicken is cooked through

Use tongs or a slotted spoon to transfer the chicken and green beans to a plate and cover to keep warm

Whisk the remaining 1/4 cup of chicken broth, tahini, and lemon juice into the skillet

Add 1/2 tsp of salt and pepper to the pan, stirring to combine

Return the chicken and vegetables to the pan and turn to coat in the liquid

Serve warm with lemon wedges