Boil the chicken with an aromatic herb bundle until fully cooked.

Cook the rice, with or without vermicelli, as desired.

In a saucepan over low heat, combine the yogurt, tahini, lemon juice, salt, and crushed garlic. Gradually add chicken broth while stirring constantly.

After 5 minutes, remove the yogurt mixture from the heat.

To assemble the fatteh, layer toasted pita bread, then the yogurt sauce, followed by rice, then chicken. Garnish with cashews, almonds, and a sprinkle of spices.