Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and cut onion into ½-inch-thick wedges. Dice sweet potato into ½-inch pieces. Pick and roughly chop fronds from dill. Zest and quarter lemon. Trim and thinly slice cucumber into rounds.

Toss onion, sweet potato, and tomatoes on a baking sheet with a large drizzle of olive oil, half the Za’atar Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

While veggies roast, in a medium bowl, mix together yogurt, dill, lemon zest, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.

Add cucumber and stir until evenly coated. Refrigerate until ready to serve.

Pat chicken* dry with paper towels; season all over with half the Turkish Spice Blend (you’ll use the rest in the next step), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.

Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-low heat.

Stir in stock concentrate, dried apricots, remaining Turkish Spice Blend, ¼ cup water, juice from one lemon wedge, salt, and pepper (½ cup water and juice from two lemon wedges for 4). Cook, stirring occasionally, until thickened, 1-3 minutes.

Slice chicken crosswise.

Divide chicken, cucumber salad, and roasted veggies between plates. Top chicken with sauce and serve.