In a saucepan combine water, bulgur, 1 tablespoon olive oil and 1/2 teaspoon salt. Bring to a boil then reduce heat and simmer 10 minutes until liquid is absorbed. Fluff with a fork and set aside.
Heat remaining tablespoon oil in a nonstick frypan. Add chicken, sprinkle with salt and pepper. Saute 4 minutes on each side or until done then shred chicken. Combine with the bulgur, tomato, parsley, mint, spring onions and garlic in a bowl.
In a small bowl, combine the tahini, Greek yoghurt, lemon juice, water and a large pinch of salt. Whisk and drizzle over the tabbouleh. Serve warm.