Heat a medium saucepan over medium heat. Add the allspice and half the cumin. Cook for 30 seconds or until aromatic. Remove from heat. Add the quinoa and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Cook, covered, for 15 mins or until the water is absorbed and the quinoa is tender. Set aside, covered, for 15 mins to rest.
Place the quinoa in a large bowl. Add the cucumber, tomato, kale, parsley, chopped mint, 1½ tbs of the lemon juice and half the oil. Toss to combine.
Meanwhile, combine the chicken, paprika, thyme, remaining cumin and remaining oil in a large bowl.
Heat a chargrill pan on medium. Cook the chicken for 4 mins each side or until golden and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Combine yoghurt, tahini, 1 tbs water and remaining lemon juice in a bowl.
Divide the quinoa tabouli among serving plates. Top with the chicken and drizzle with yoghurt mixture. Sprinkle with mint leaves and lemon zest.