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In a large bowl, combine fresh lemon juice, olive oil, minced garlic, fresh parsley, fresh oregano, cumin powder, chili flakes, salt & pepper.
Cut chicken breasts in half horizontally to make 4 thin cutlets and mix into bowl with other ingredients. Cover and place in the fridge to marinate for 30 minutes or overnight.
Gather & prepare ingredients. Juice lemon, mince garlic cloves, and chop fresh oregano.
Add all ingredients to mason jar and shake to combine. Store in fridge for up to 1 week. Shake well before each use.
Prepare vegetables for salad by chopping head of romaine, tomatoes, red onion, cucumber, olives, and feta. Set aside.
Preheat outdoor grill or grill pan and drizzle with 2 tbsp olive oil. Place chicken on grill, turning on all sides until chicken is fully cooked through (165 F). Cut into small pieces for salad.
In a large bowl, add a bed of chopped romaine and the rest of the chopped veggies on top (tomato, onion, cucumber, olives, and feta). Add in 2 cups grilled chicken pieces.
Place a few pepperoncinis around the perimeter of the bowl (optional).
Use ¼ cup or more of the dressing to pour over the top of the salad. Mix everything together and enjoy!