In large bowl, combine soy sauce, canola oil, vinegar, brown sugar, garlic, coriander, cumin and chili flakes and sea salt; mix until sugar dissolves. Add chicken; mix well.
In large nonstick skillet over medium-high heat, cook chicken, stirring often, until no liquid remains and chicken is well caramelized, about 15-20 minutes.
Meanwhile, in bowl combine water and tahini; whisk until smooth. Whisk in mayonnaise, lemon juice, garlic and salt.
Serve chicken with warm pita bread, cherry tomatoes, sliced red onion and fresh parsley. Drizzle with sauce.