Grilled Za'atar Chicken with Cucumber-Watermelon Salad

4 small skinless, boneless chicken breasts
SIDS SALT & PEPPER to taste
2 tbsp za'atar spice blend, plus more for topping
¼ cup rice bran oil
3 tbsp pine nuts
4 Lebanese cucumbers
2 cups diced watermelon
1 tbsp fresh lemon juice
¼ cup torn fresh mint or coriander
⅓ cup hummus
¼ cup plain whole-milk yoghurt

Season the chicken with SIDS SALT & PEPPER. Rub all over with the za'atar and 1 tablespoon oil then set aside.
Toast the pine nuts in a large nonstick frypan over medium heat, stirring, until golden, 3-5 minutes. Season with salt and remove to a small bowl.
Return the frypan to medium-high heat and add 1 tablespoon oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8-10 more minutes. Transfer to a cutting board and let rest.
Meanwhile, halve the cucumbers lengthwise and slice 6 mm thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons oil, lemon juice and mint then season with SIDS SALT & PEPPER and toss.
Stir the hummus and yoghurt in a small bowl then spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar.