Roast chicken skin at 200°C for 50 minutes until crisp, then chop into small pieces.
Boil 200ml water with paprika and salt, then mix with 800ml cold water.
Brine chicken in the mixture for 3 hours in the fridge, then rinse and dry.
Blend chillies and garlic into a coarse purée for the glaze.
Caramelize palm sugar in a pan, then stir in chilli purée and paste for 20 minutes.
Add cider vinegar to the glaze and simmer until it reaches a syrupy consistency.
Blend egg yolks, mustard, and vinegar, then slowly drizzle in sunflower oil to emulsify.
Fold lime pickle and lime juice into the mayonnaise and season.
Roast brined chicken pieces with olive oil for 30 minutes until two-thirds cooked.
Ladle half the glaze over the chicken and roast for 5 minutes.
Repeat the glazing process and roast until the chicken is fully cooked.
Combine breadcrumbs, spices, and chopped chicken skin to create the za'atar crumb.
Coat the glazed chicken in the crumb and serve with lime mayonnaise and wedges.