Using a food processor, bullet blender or immersion blender, make the whipped feta by combining the feta, yoghurt and garlic and blitzing until completely smooth, scraping down the sides as necessary. Drizzle in the olive oil and blend until incorporated. Place in the fridge until ready to serve.
Place the cucumber, red onion and mint in a bowl. Season with salt & pepper and toss to combine. Set aside.
Place chicken breast on a clean chopping board. Hold it flat with the palm of your hand and, using a sharp knife, carefully slice in half horizontally into two pieces so that you have 4 chicken cutlets.
Set up a dredging station by placing the whisked eggs, flour and panko crumbs in separate shallow bowls. Whisk the za’atar spice mix and turmeric into the panko crumbs.
Season the chicken with salt and pepper, then dredge in the flour, followed by the egg and finally pack on the za’atar crumb. Repeat with remaining chicken pieces.
Heat about 1cm of oil in a cast-iron pan over medium heat. When hot and shimmering, fry the chicken for about 2 minutes each side until golden brown and cooked through.
Spread the feta whip on a large serving platter and top with za’atar crusted chicken. Serve with the cucumber salad, grilled lemon slices and an extra drizzle of olive oil and sprinkle of extra za’atar.