Peel and slice lemon. Smash garlic cloves. Crumble bay leaves. Add with salt, honey, 3 Tablespoons zaatar, into food safe container. Add hot water, and swirl until honey and salt have dissolved. Add buttermilk and mix to combine, then add chicken to the brine. Refrigerate for two days.
Combine flour, 2 tablespoons zaatar, paprika, baking powder, tablespoon salt in large bowl.
Remove chicken from buttermilk brine, but do not throw away brine. Coat chicken in flour mixture, and let come to room temperature on drying rack. Bring about 2-3 inches peanut oil to 370 degrees in large dutch oven. Once chicken is close to room temperature, dip in buttermilk brine and flour mixture once more, then drop into hot oil. Flip pieces after about 3-4 minutes, cook until golden brown or until instant read thermometer in chicken reaches 160.
Remove from oil, and sprinkle with salt and zaatar. Eat hot, with drizzled honey or hot sauce if desired.