Preheat the oven to 425°F.
In a small bowl, whisk together the egg white, smoked paprika, garlic powder, salt, and pepper.
Coat the 6 oz chicken breast with the egg white mixture ensuring an even layer of spices.
Place the chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes until cooked through and crispy on the edges.
While the chicken bakes, prepare the salad by combining mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion in a bowl.
In a separate small bowl, mix tahini and lemon juice; add a few teaspoons of water to reach a creamy, drizzle-able consistency. Adjust salt and pepper as desired.
Once the chicken is ready, let it rest for a couple of minutes before slicing.
Toss the chopped salad with the creamy tahini dressing and plate alongside or underneath the sliced crispy spiced chicken.
Serve immediately and enjoy the blend of vibrant, fresh flavors with the satisfying, spiced chicken.