Pour the oil into a large skillet set over medium heat. Add the onion, garlic, and pepper and cook until slightly softened, five to seven minutes.

Stir in the tomato paste, salt, and paprika until the vegetables are evenly coated. Add the tomatoes, stirring until evenly mixed. Cook until the tomatoes are dissolved, 10 to 15 minutes.

Let rest off the heat while you prepare the chicken. Gently reheat when ready to serve.

Preheat the oven to 350 degrees Fahrenheit.

Liberally season both sides of the chicken thighs with salt. Brush the skin side with tehina paste.

Scatter the sesame seeds on a platter or in a shallow dish.

Press the tehina-coated chicken into the sesame seeds.

Arrange in a baking dish or on a sheet pan seeds side up. Bake until the chicken is golden brown on top and the juices run clear, 45 to 55 minutes.

Serve with the warmed matbucha on the side.