Slice chicken into bite sized strips. Bring the tomato passata / puree, chilli powder and 1 cup water to the boil in a medium frying pan. Add chicken and reduce heat to medium. Simmer uncovered for 8-10 minutes or until the chicken has cooked through and the sauce has thickened.

While the chicken is cooking mix tahini with 4 tablespoons water and a pinch of salt in a small bowl. You want a smooth creamy sauce, Add a little more water if it's very thick.

When the chicken is cooked, stir in 2-3 tablespoons extra virgin olive oil to make the sauce a little richer and more balanced. Taste and season the sauce with a little salt and / or more chilli.

Divide baby spinach between 2 shallow bowls. Top with chicken and sauce. Drizzle over tahini sauce. And scatter over the almonds.