Heat your grill to a medium-high setting. Tear the leaves from the kale into bite-sized pieces. Finely chop the kale stems and set them aside. Pour the tahini into a large bowl. Peel and grate 1 garlic clove into the bowl. Zest in the lemon. Add a large pinch of salt and mix together. Add the kale leaves and massage the tahini dressing into the leaves. Set to one side – the marinade will soften the leaves, so no need to cook.
Peel and finely chop the onion and carrot. Peel and grate or crush the remaining garlic clove. Heat a medium pan. When warm, drizzle in 1 tbsp olive oil. Add the chopped kale stems, onion and carrot and cook for 5 mins, stirring now and then, till softened. Add the garlic and cook for 1 min.
Rinse the quinoa for 1 min under cold water. Tip into the pan with the cooked veg and toast for 2 mins. Add the raisins. Pour in 300ml boiling water and reduce the heat. Simmer for 10-12 mins till tender. Drain (if necessary). Turn off the heat and pop on a lid.
Put the chicken breast mini fillets into a bowl. Add ½ tbsp olive oil, 2 tsp ground cumin and plenty of seasoning. Squeeze over the juice from half the lemon and toss well. Put the coated fillets onto a foil-lined tray. Place under the grill. Cook for 10-12 mins, turning over once halfway through. Check the chicken is cooked by cutting the thickest part of the chicken. There should be no pink. If there is, cook a little longer.
While the quinoa and chicken are cooking, quarter the cherry tomatoes. Finely shred the mint leaves.
Taste and season the quinoa. Squeeze in a little lemon juice to taste. Toss half the kale and half the tomatoes through the quinoa and divide between a couple of plates. Top with the remaining veg. Place the grilled chicken fillets on top. Scatter over the mint leaves and serve.