Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Lightly oil a baking sheet. Peel potatoes, then cut into 1-inch cubes. Trim woody bottom ends from asparagus and discard. Cut lemon into quarters. Mince or grate garlic. In a small bowl, mix 4 TBSP sour cream (2 packets), 1 tsp water, a big squeeze of lemon juice, and a pinch of garlic. Season with plenty of salt and pepper.

Place potatoes in a medium pot with a big pinch of salt and water to cover by 1 inch. Bring to a boil and cook until tender, 12-15 minutes. Reserve 1/3 cup potato cooking water, then drain and return to pot. Keep covered and set aside. Meanwhile, pat chicken dry with a paper towel. Season half the chicken with salt, pepper, and half the za’atar. Place seasoned chicken on one side of your oiled baking sheet.

Toss asparagus on other side of sheet with a drizzle of oil, remaining garlic, and a pinch of salt and pepper. Roast in oven until asparagus is tender and chicken is no longer pink in center, about 15 minutes, tossing asparagus halfway through. Meanwhile, mix together panko, remaining za’atar, and a big pinch of salt on a plate.

Season remaining chicken all over with salt and pepper, then brush all over with 2 TBSP sour cream (1 packet). Dip brushed chicken into panko mixture once piece at a time, coating all over and pressing to adhere. Heat a 1/4-inch-layer of oil in a large pan over high heat. Once hot, add crusted chicken and cook until panko is golden brown and meat is cooked through, 3-4 minutes per side. (TIP: Lower heat if panko browns too quickly.) Transfer to a paper-towellined plate and season with salt.

Add remaining sour cream and 1 TBSP butter to pot with potatoes. Mash until smooth. Stir in enough cooking water to give potatoes a creamy consistency. Season with salt and pepper. Divide potatoes, asparagus, and panko chicken between plates. Serve with two lemon quarters on the side (save one for lunch).

After dinner, cut roasted chicken into small pieces. Halve and seed tomato, then cut into 1/4-inch cubes. Halve cucumber lengthwise, then cut crosswise into 1/4-inch-thick half-moons. In a medium bowl, toss together chicken, tomato, cucumber, sour cream mixture, feta, and a squeeze of lemon juice. Season with salt and pepper. Fill tortillas with mixture and roll into wraps. Keep refrigerated. Enjoy cold or at room temperature. TIP: For best results, pack the tortilla and filling separately and roll just before eating