Season the chicken legs and thighs on both sides with the seasoned salt, 1/4 teaspoon Himalayan pink salt and 1/2 teaspoon pepper.
Heat 1 tablespoon of the grapeseed oil in a large pot over medium-high heat. Add the chicken, cover the pot, and brown for 3 minutes on each side. Add the chicken stock, garlic and onions; cover and cook for 20 minutes.
Mix the flour with 1 cup hot water, then stir into the pot. Turn the heat down very low and simmer for another 5 minutes.
Meanwhile, bring a large stockpot of water to a boil; season with Himalayan pink salt. Add the pasta and cook according to package directions, about 10 minutes. Drain and toss with the remaining 1 tablespoon grapeseed oil.
Serve the pasta with the chicken and the gravy from the pot. Garnish with cherry tomatoes and basil.