Mediterranean Mezze Platter

Method

1. Adjust rack to top position and preheat oven to 230°C. Wash and dry all produce. Zest and quarter lemon. Mince or grate garlic. Pat chicken dry with paper towels. In a medium bowl, combine a drizzle of olive oil, juice from 2 lemon wedges (4 wedges for 4 servings), half the Tunisian Spice, salt, pepper, and garlic (to taste). Add chicken; turn to coat. Set aside to marinate.
2. Meanwhile, pick dill fronds from stems; discard stems. Chop fronds. Trim, peel, and quarter cucumber. Grate one quarter on the largest holes of a box grater (grate two quarters for 4 servings). Squeeze out excess moisture, then add to a small bowl along with yogurt, 1 tsp dill (2 tsp for 4), salt, pepper, and garlic (to taste). Stir to combine.
3. Bring ¾ cup water (1½ cups for 4 servings) to a boil in a medium pot. Once boiling, add couscous. Lower heat to medium. Simmer until water has absorbed, 6-8 minutes. Turn off heat; stir in a drizzle of olive oil, salt, pepper, and lemon zest (to taste). Meanwhile, dice tomato and remaining cucumber. In a second medium bowl, combine tomato, cucumber, remaining dill, a large drizzle of olive oil, juice from remaining lemon wedges, salt, and pepper.
4. Microwave 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic in a small, microwave-safe bowl until melted, about 30 seconds. Season with salt and pepper. Cut pitas into 8 triangles (16 triangles for 4). Brush with garlic butter and place on one side of a baking sheet. (For 4, spread across whole baking sheet.)
5. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and sear until browned but not yet cooked through, about 2 minutes per side. Turn off heat; transfer chicken to other side of baking sheet. (For 4 servings, transfer to a second baking sheet; bake chicken on middle rack and pita on top rack.) Bake until chicken is cooked through and pitas are lightly toasted, 5-7 minutes. Wash out pan used for chicken.
6. Pat cheese dry with paper towels. Slice into 4 pieces (8 pieces for 4 servings). Season all over with remaining Tunisian Spice. Heat a large drizzle of olive oil in same pan over medium-high heat. Add cheese and cook until browned and warmed through, 1-2 minutes per side. Thinly slice chicken crosswise. Divide between plates along with cheese, couscous, salad, pita, and tzatziki.