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Season 1.5 lbs chicken with olive oil, garlic powder, onion powder, sweet paprika, oregano, and salt. Mix well.
Bake, air fry, or sear and finish in the oven at 400 degrees for 37-40 minutes until cooked through.
While chicken cooks, finely dice ½ red onion and place in a bowl of cold water to reduce pungency.
Prep remaining salad ingredients: thinly shred 2 romaine lettuce heads, cube 1 avocado, finely chop fresh chives, and measure out ⅓ cup toasted walnuts.
Finely chop the cooked chicken and add to a salad bowl with the red onion, romaine, avocado, chives, and walnuts.
Process dressing ingredients: 3 tbsp mayo/sour cream/yogurt, juice of 1 lemon, small handful baby spinach, small handful cilantro, small handful dill, 1-2 garlic cloves, 1 tbsp dijon mustard, 1 tbsp olive oil, 3-4 tbsp water, salt and pepper.
Pour dressing over salad and toss well.
Finely shave 2-3 ounces of parmesan cheese over the salad and serve.