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First, make the sauce. If using garlic confit, add ⅓ to ½ cup garlic cloves to a small ramekin, fill to the top with olive oil, cover it, and put it in the oven at 275F for 2 hours. Remove, and let cool before using.
In a food processor, add 4-5 tbsp of just the garlic confit (not the oil, just the garlic), 4 oz feta cheese, 4 tbsp greek yogurt, 2 tbsp mayo, 2 tbsp white vinegar, ¼ cup water, a generous pinch of salt, lots of fresh cracked black pepper. Process well, taste and adjust.
Finely chop 6-8 oz of raw broccoli and add it to a mixing bowl.
Finely dice 2 baked chicken breasts and add it to the same bowl.
Finely dice 1 red onion, add it to a smaller bowl, top with cold water, and mix a couple times over 15-20 mins. Strain and add to the same bowl as broccoli and chicken.
Add as much sauce to the bowl as you want, toss everything together, give it a taste and adjust as you like. Then top with some more crumbled feta, some chili flakes, or any other topping you like.