Place the cumin, thyme, paprika and sea salt in a small bowl to combine. Sprinkle herb mixture evenly over both sides of each chicken breast.
Heat the ghee in a large skillet over medium-high heat and swirl the pan to coat. Place the chicken in the pan and cook until golden brown on each side, about 5-6 minutes, flipping the chicken half way through. Using a pair of tongs, transfer the chicken to a plate and set aside.
Lower the heat to medium and add 2 tablespoons of the broth to the pan and using a spatula to scrape up any browned bits on the bottom of the pan. Add the beans and onion and cook until onions and beans soften and are turning golden brown on the edges, about 5-7 minutes, stirring occasionally. Place the chicken back into the skillet and pout in 1 cup of broth and bring it to a simmer. Simmer, uncovered, until the chicken is done, about 6-8 minutes.
In a measuring cup, combine the tahini, lemon juice, sea salt. Ladle a few spoonfuls of the hot broth into the tahini mixture. Whisk to combine. Pour the tahini mixture and remaining broth over the chicken mixture and stir gently to combine. Cook for about 2-3 minutes to heat through. Serve.
