In a bowl, combine the all-purpose flour, Tunisian spice blend, Aleppo pepper, and salt. In another bowl, beat the eggs. Dredge the chicken thighs in the flour mixture, dip them in the eggs, and then coat with breadcrumbs. Set aside.

Fry the Chicken

Heat the vegetable oil in a deep skillet over medium-high heat. Fry the chicken for about 6-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Make the Hummus

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, and a pinch of salt. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.

Prepare Date Salsa Verde

In a bowl, mix the chopped dates, cilantro, and olive oil. Stir well to combine.

Serve

Spread the hummus on a plate, top with the crispy fried chicken, and drizzle with the date salsa verde. Serve immediately.