In a food processor, combine tahini with lemon juice, garlic, 1 teaspoon cumin and salt, and process into a sauce. (If it’s too thick, add a little water.). Adjust salt to taste.
Place about half of the sauce in a mixing bowl and reserve. Add scallions, parsley and dill tops to the food processor with the tahini and process until smooth. Reserve green sauce.
To the mixing bowl with the plain tahini, add the buttermilk and hot sauce. Add chicken, toss to coat and chill 2-4 hours.
Heat oil to 350°F.
Combine flour with 2 tablespoons cumin, sesame seeds, sumac, oregano or marjoram, paprika or chili powder, salt and pepper.
Working in batches, shake excess marinade from chicken and coat in za’atar-spiced flour. Add chicken to hot old and fry to deep golden and cooked through.
Combine harissa and honey in a small pot and warm over low heat.
Serve chicken with lemon wedges, green sauce and hot honey alongside.
Serving suggestion: Chicken goes great with an Israeli Salad (chopped tomatoes, seedless cucumber and white onion dressed with lemon, EVOO and salt), Israeli pickles (they come in a yellow can) and hot charred pitas.