Make the marinade/dressing. In a small bowl or jar, whisk olive oil, lemon juice and zest, garlic, oregano, Dijon, honey, salt, and pepper until emulsified. Taste and adjust salt or lemon to balance brightness and richness.

Marinate the chicken. Place chicken in a shallow dish or bag. Pour over half the dressing. Marinate 20–30 minutes at room temp or up to 6 hours in the fridge. Reserve the remaining dressing for the salad.

Cook the chicken. Grill over medium-high heat 5–7 minutes per side (thighs may need a bit longer) or pan-sear with a little oil until browned and cooked through. Internal temp should reach 165°F (74°C).

Rest and slice. Let chicken rest 5–10 minutes, then slice or cube into bite-size pieces. Resting keeps the meat juicy and tender.

Prep the vegetables. While the chicken cooks, chop the romaine, dice cucumbers and bell pepper, halve tomatoes, and thinly slice red onion. Rinse and drain chickpeas if using. Chop parsley (and dill or mint if you like).

Assemble the salad base. In a large bowl, combine greens, cucumbers, tomatoes, bell pepper, red onion, olives, chickpeas, and herbs. Toss with most of the reserved dressing until lightly coated.

Add chicken and feta. Top the salad with the warm or room-temp chicken and sprinkle with feta. Drizzle the remaining dressing over the top. Toss gently or leave layered for a nicer presentation.

Taste and finish. Add a pinch of salt, a squeeze of lemon, or a splash more olive oil if needed. Serve immediately, or see the storage tips below for meal prep.