"Dukkah is an Egyptian condiment made of toasted nuts and seeds. It usually contains roasted hazelnuts or chickpeas as the foundation, and is seasoned with coriander and cumin. Add dukkah to chicken and eggs for a hint of crunch and smoky, nutty flavor."
To make the orange-honey vinaigrette, put oil, vinegar, zest, honey, salt, and black pepper in a small screw-top jar. Cover and shake well.
Stir together flour, 1/4 cup dukkah, and cayenne in a shallow dish. Beat together 2 eggs with water in another shallow dish.
Cut each chicken breast crosswise into 2 equal pieces. Pound each piece between 2 sheets of plastic wrap to 1/4- inch thickness with the flat side of a meat mallet. Sprinkle chicken with 1/4 teaspoon salt. Dip each piece in egg mixture, then dredge in flour mixture to coat.
Heat oil in a large skillet over medium heat. Add chicken; cook, turning once, until no longer pink, 4 to 6 minutes. Drain on paper towels. Wipe out skillet.
Crack remaining 4 eggs into the skillet. Sprinkle with 1/2 teaspoon dukkah and 1 pinch salt. Reduce heat to low. Cook until whites are completely set and yolks start to thicken, 3 to 4 minutes.
Arrange greens on a serving platter; drizzle vinaigrette on top. Top with chicken and eggs.