Wash and dry produce.

Trim and grate half the cucumbers on the largest holes of a box grater over a small bowl. Trim and thinly slice remaining cucumber into rounds. Zest and quarter lemon. Pick and roughly chop fronds from dill. Halve, peel, and thinly slice shallot; place in a medium bowl and cover with cold water. Halve tomatoes. TIP: To maintain the life of your knives, hand-wash using lukewarm water, mild dish soap, and a nonabrasive sponge. Dry immediately to prevent spots.

In a small pot, combine bulgur, half the Turkish Spice Blend, 1 cup water, and ½ tsp salt (all the Turkish Spice Blend, 2 cups water, and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.

Keep covered off heat until ready to serve.

While bulgur cooks, drain any excess liquid from grated cucumber.

To bowl with grated cucumber, add lemon zest, yogurt, garlic powder, half the dill, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Stir to combine.

Refrigerate until ready to serve.

Drain shallot. Return to bowl.

Add sliced cucumber, tomatoes, sumac, remaining dill, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Toss to combine.

Set aside until ready to serve.

Pat chicken* dry with paper towels; season with Shawarma Spice Blend, salt, and pepper.

Heat a drizzle of oil in large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

Transfer chicken to a cutting board; let rest 5 minutes.

Slice chicken crosswise.

Fluff bulgur with a fork; season with salt and pepper.

Divide bulgur between bowls. Top with chicken and salad in separate sections. Drizzle chicken with cucumber dill sauce and serve with remaining lemon wedges on the side.