Place chicken into a large Ziploc bag. Add olive oil, lemon juice, za’atar, garlic cubes, garlic powder, salt and pepper and toss to coat. Marinate chicken in the refrigerator for 30 minutes or up to overnight.

Preheat oven to 400 degrees Fahrenheit. In a large mixing bowl, combine olive oil and za’atar. Add pita wedges and toss to coat. Spread out pita wedges in a single layer on a large metal baking sheet. Bake for 8 minutes or until crispy.

Heat a large nonstick frying pan over medium heat. Once pan is hot, cook chicken for six minutes per side or until cooked through. Transfer to a cutting board and let rest for five to 10 minutes before slicing.

To assemble the bowl, layer a bed of romaine lettuce in a large bowl or on individual plates. Top with cherry tomatoes, cucumbers, red onion, olives, lemon wedges, mint, za’atar grilled chicken and pita chips. Drizzle with techina and enjoy.