For the za'atar spice blend: Combine spices for za’atar in small plastic container. Cover and shake to combine.
For the chicken or eggplant and hummus: Salt eggplant planks if using, drain and press on a kitchen towel or pound chicken breast cutlets and tenders on gel board to 1/8 inch thick if using. Season the chicken with salt and pepper. Season eggplant or chicken with za'atar lightly on both sides.
Heat a cast-iron skillet or griddle or large nonstick pan over medium high heat. Spray pan with oil and, working in batches, place eggplant or chicken in the pan and cook until brown and tender, about 3 to 4 minutes. Flip and cook another 3 to 4 minutes, then remove and transfer to a platter. Slice into strips when ready to serve.
To make the hummus, in a food processor bowl, combine chickpeas, tahini, garlic, lemon juice, EVOO, 3 tablespoons za’atar and cumin. Process until smooth and add water if needed to thin. Transfer to a bowl.
For the Israeli salad: Combine pickles, cucumbers, tomatoes, onions and herbs in a bowl. Add lemon juice, EVOO, salt and red or black pepper and toss to combine.
Serve eggplant or chicken on platter with salad, hummus and pita bread.