Cut a small red onion lengthwise then thinly slice one half in crescent shaped slices. Soak in red wine vinegar and set aside.
Into a small mixing bowl, add 4 tablespoons tahini paste, the juice of one small lemon Mix well untill it thickens then slowly add 3 tablespoons of water and stir well till you get the consistency of thick cream. Add one pressed garlic clove, a teaspoon Aleppo pepper or chilli flakes and salt to taste.
Boil water and while it is warming up, flatten the chicken thighs and cut them into a half inch wide strips and set aside.
In a medium sized mixing bowl mix two tablespoons of olive oil, a teaspoon of salt, two tablespoons Za’atar and one tablespoon Sumac.
Mix chicken in the Za’atar marinade making sure that all the strips are well coated and set aside.
In a small saucepan, add bulgur wheat and pour 3/4 cup of the hot water and a teaspoon of salt. Bring to a boil and let simmer for 10 minutes on a low heat. Remove from heat and add a handful of coarsely chopped walnuts. Fluff up the bulgur wheat and set aside in the pan.
Heat a grill pan on medium high heat. While it is heating up, slice the zucchini in quarter inch slices.
Grill zucchini slices for 2 minutes each side without trurning them. Add a pinch of salt and set aside in a bowl or plate.
Grill the chicken strips for 2 minutes each side without turning.
Assemble bowls.On a bed of fluffed up bulgur wheat put a layer of zucchini. Add a layer of Za’atar chicken strips and drizzle generously with the Tahini sauce. Drain the onions, garnish each bowl and serve at room temperature with extra tahini on the side.