Preheat oven to 425 degrees F.
Coat chicken thighs in oil and place in a baking dish. Season with salt and pepper. Roast for 25 minutes and remove.
Drain and rinse chickpeas. Pat dry with paper towels. Toss chickpeas with olive oil, sea salt, and cumin. Spread in a single layer on a sheet pan. Roast 25-30 minutes or until browned and crisped, tossing occasionally. Check frequently at the end of roasting as they will quickly burn after the moisture is gone.
Once chicken has cooled, chop or pull into bite-sized pieces.
Whisk lemon juice, tahini, olive oil, water, garlic, sea salt, and red pepper flakes to taste in a small bowl.
Peel and coarsely grate carrots. Coarsely chop parsley and combine with chicken and carrots in a large bowl. Toss with two-thirds of the dressing.
Sprinkle with chickpeas and pistachios. Serve with remaining dressing on the side.