Pre-heat the oven to 140°c.
Take all the skin off the chicken pieces except for the wings. Place onto a baking tray and into the oven for approximately 30 minutes or until golden and crisp. Tip the fat out of the tray a few times whilst cooking. Once the skin has cooled finely chop into little pieces. Turn the oven up to 220°c.
To make the brine, bring 200ml of water to the boil with the paprika and salt. Tip into a bowl and add the remaining cold water. Once the brine is at room temperature tip onto the chicken and place into the fridge for 3 hours. After 3 hours rinse the chicken under cold water and pat dry.
To make the glaze, roughly chop the chillies and garlic. Place into a food processor and blend to a coarse puree. Put the palm sugar into a saucepan and place on a medium heat. Once the sugar has caramelised add in the chilli and garlic puree and hot pepper paste. Cook this out on a medium heat for around 20minutes. Finally, add in the cider vinegar and continue to cook for another 20minutes or until the glaze is at a syrup consistency.
To make the mayonnaise, blend the egg yolks in a small processor along with the mustard and vinegar. Whilst the motor is running very slowly drizzle in the oil to form a mayonnaise. Finally, blend in the lime pickle and juice and adjust the seasoning if necessary.
To make the crumb, combine the za’atar, sesame seeds, sumac, crispy chicken skin, salt and breadcrumbs and place into a large tray.
Place the chicken onto a large baking tray well spaced apart and drizzle with a little olive oil. Place into the oven for approx. 15 minutes, we are looking to cook the chicken 2/3 of the way through.
Take the chicken out of the oven and generously ladle over the glaze over all the pieces. Place back into the oven for 5 minutes. Take out and repeat the process. Once the chicken is cooked through and glazed well take out of the oven and places the pieces straight into the tray of za’atar crumb, coat well and serve with the lime mayo on the side and wedges of lime.