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Bring a big pot of heavily salted water to a boil.
Add the pasta and cook 1 minute longer than the box says.
While the pasta boils, dump the whole tub of feta into a big mixing bowl.
Add the olive oil, 3 tbsp hot honey, garlic powder, oregano, and black pepper.
Grate the yellow skin of the lemon over the bowl, then squeeze in all the juice.
Mash with a fork for about 30 seconds until the feta breaks down and mixes with the oil.
It’ll look chunky, not smooth, and that’s exactly right.
Before draining the pasta, scoop out 1 cup of the cloudy pasta water and set it aside.
Then drain the pasta in a colander.
Dump the hot pasta into the bowl with 2 tbsp of pasta water and toss hard for about a minute.
Add more water 2 tbsp at a time until the sauce is glossy and creamy.
Stir in the shredded chicken while everything is still warm so it soaks up the sauce.
Taste, and add a pinch of salt or more lemon if flat.
Run the cherry tomatoes through the grape cutter to quarter them, then stir them in.
Spoon the salad into your serving bowl.
Drizzle the last 2 tbsp hot honey over the top in a pretty ribbon.
Scatter the pistachios, tear the basil or mint over everything, and finish with more black pepper.