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Start by roasting the diced red pepper at 200°C fan for 20–25 minutes with a little olive oil and salt until softened and slightly charred.
In a large mixing bowl, whisk together the yoghurt, lemon zest and juice, honey, crumbled feta, harissa, and garlic granules to form a thick, creamy dressing. Taste and adjust to your preference, adding more of any ingredient.
Add the onion, butterbeans, shredded chicken, cherry tomatoes, olives, cucumber, parsley, and roasted pepper straight into the bowl.
Toss everything together until evenly coated in the dressing. Avoid adding salt and pepper until serving to keep it fresh.
Keeps 3 days in an airtight container.