Place chicken breasts on parchment paper or plastic wrap double the size of them and coat chicken with ras el hanout, then cover them with parchment paper. Pound the thick end of the chicken breast with a meat mollet or a rolling pin until the entire chicken breast is not thicker than 1/2".
Grill for 2 minutes on each side and set aside.
In a large salad bowl combine salad greens, radishes, cucumbers, peeled and segmented blood orange slices. Add 3 tbsp of pomegranate vinaigrette and toss to coat.
Top with sliced grilled chicken breasts, sliced avocado, dollops of baba ganoush, drizzle with zhoug and sprinkle with sesame seeds.