Preheat the oven to 400°F. Wash and dry the fresh produce. Quarter and deseed the lemon(s). Halve, peel, and thinly slice the shallot(s). Medium dice the pitas. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Pick the mint leaves off the stems. In a bowl, whisk together the tahini, honey, the juice of 2 lemon wedges (or 4 wedges for 4 servings), and 1 teaspoon of water (or 2 teaspoons for 4 servings); season with salt and pepper. In a separate, large bowl, combine the sliced shallot(s), vinegar, and 2 tablespoons of olive oil (or 4 tablespoons for 4 servings); season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

In a bowl, combine the diced pitas, chopped garlic, za'atar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.

Meanwhile, place the flour on a large plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

In a large nonstick pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken (tapping off any excess coating before adding). Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack; immediately season with salt. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the bowl of marinated shallot(s), add the sliced cucumbers, halved tomatoes, feta (crumbling before adding), and as much of the pita chips as you'd like; season with salt and pepper. Toss to combine. Serve the cooked chicken with the salad on the side. Drizzle the chicken with the tahini sauce. Garnish with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy!