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Mix marinade ingredients and coat chicken breasts. Let marinate while prepping salsa and soup.
Sauté chopped onion in 2 tbsp olive oil until soft, add grated garlic.
Add bone broth, water, bouillon, and bay leaves to the pot. Simmer for 30 minutes, then strain and keep warm on low simmer.
Broil peppers for approximately 10 minutes per side until charred. Peel and chop.
Toast walnuts and mix with chopped peppers, red onion, parsley, feta, 1½ tbsp olive oil, and salt to taste. Set aside.
Cook fregola according to package directions and set aside.
Bake marinated chicken at 425°F (220°C) for approximately 20 minutes until internal temperature reaches 165°F. Rest before slicing.
Whisk egg yolks with lemon juice. Slowly whisk a small amount of hot broth into the egg-juice mixture to temper, then return to pot and heat gently until silky.
Assemble bowls: fregola base, sliced chicken, roasted pepper salsa, ladle broth around, finish with herb oil.
Optional: garnish with charred lemon wedge and black olives.