• Wash and dry produce. • Quarter tomato lengthwise; cut crosswise into ¼-inch-thick pieces. Halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons.

• Pat chicken* dry with paper towels; season all over with half the Za'atar Spice (you'll use the rest later), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. • Meanwhile, in a small bowl, combine mayonnaise, garlic powder, half the onion powder (all for 4 servings), salt, and pepper. • Halve and toast ciabattas.

• In a large bowl, whisk together vinegar, mustard, remaining Za'atar Spice, a large drizzle of olive oil, a pinch of sugar, salt, and pepper. • Add mixed greens, tomato, and cucumber; toss until coated.

• Evenly spread cut sides of ciabattas with garlic onion mayo. Top bottom halves of ciabattas with chicken and as much salad as you like. Close to form sandwiches. • Divide sandwiches and any remaining salad between plates. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***