Season the drumsticks with chicken seasoning. Place them in an oven dish and pour over some sunflower oil. Bake the drumsticks for about 40 minutes until golden brown and cooked. Leave the chicken to cool to room temperature.
When the chicken has cooled down, halve the cherry tomatoes, cut the cucumber into cubes and the spring onion into rings.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into thin slices. Combine all the sliced ingredients with the salad leaves.
Halve the pepper, remove the seeds and finely slice the flesh. Mix the pepper with the tahini honey, soy sauce, ketjap and 1 tablespoon of water to create a smooth dressing.
Use two forks to pull the meat from the drumsticks. Mix the chicken through the salad and drizzle with the dressing.
