Preheat a skillet or grill pan to medium high heat with some olive oil. Sprinkle the chicken all over the with the salt and zaatar. Grill the chicken for 5-7 minutes on each side until cooked through, then move to a cutting board to rest for 5 minutes. Slice the chicken before serving.

Build the salads with layers of lettuce, tomato, cucumber, avocado slices, pistachios, mint leaves, and a few pickled onions. Top with the sliced chicken and drizzle with lemon tahini dressing.

Place the onion slices, garlic cloves, and peppercorns in a jar. Combine the water with the salt and vinegar, then pour the mixture into the jar.

Place a lid on the jar and let the pickles sit at room temperature for about an hour, then keep them in the fridge until ready to use. This is a nice mild pickle and can be used immediately, but is best after 4 hours or so.

Combine all ingredients in a mini food processor or blender (or you can just whisk together after finely chopping the garlic). Process until smooth, then taste. Add a bit more water for a thinner consistency, and some more salt or sugar if needed.