In a mixing bowl, add malt vinegar, yogurt, oil, salt, white pepper, all spices, cardamom powder and chicken, rub the marinade thoroughly.
Keep the marinated chicken for 2-3 hours.
Meanwhile, in a mixing bowl, add tahini, yogurt, garlic, parsley, salt and oil. Keep aside for further use.
Place the chicken on a baking tray, apply the tahini mixture on top and bake for 30 minutes at 170C/350F.
Once done, cut the chicken into thick strips.