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Start by soaking the bulgur in ½ cup boiling water, covered, for half an hour or until it has soaked up all the water and turned soft. If it’s still a little chewy, add a splash more hot water and wait another 10 to 15 minutes. Drain any extra water, and set aside.
Heat a skillet over a medium heat and add oil. Cook chicken on both sides until it reaches an internal temperature of 165°F.
In a large bowl, combine the bulgur with the parsley, mint, cucumber, tomato, and lemon zest. Add 1 teaspoon of the olive oil, plus the lemon juice and toss well to combine. Taste, and season with black pepper if desired. Top with the avocado.