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Make the salad. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
On one side of the prepared baking sheet, toss the chicken with the Lemon Pepper Seasoning and salt evenly all over. Bake for 13 to 15 minutes.
Meanwhile, in a small bowl, toss together the pepitas, melted butter, fresh thyme, cinnamon, cayenne, and a pinch of salt.
Carefully remove the baking sheet from the oven and add the coated pepitas to the empty side, spreading them in a single layer. Lay the prosciutto flat around the pepitas. Return the pan to the oven and continue baking until the chicken is cooked through, the pepitas are toasted, and the prosciutto is crisp, about 10 minutes more. Remove from the oven. Transfer the chicken to a cutting board and slice crosswise. Keep it warm.
Meanwhile, in a large serving bowl, combine the arugula, apple, and avocado.
Make the harvest vinaigrette. In a small bowl of lidded jar, combine the olive oil, vinegar, mustard, apple butter (if using), thyme, honey, and sage. Season with salt and pepper. Vigorously whisk or shake to combine well. Taste and adjust the seasonings as needed.
Pour about half of the vinaigrette over the salad and gently toss to coat, adding more dressing as desired. Arrange the chicken, pepitas, and prosciutto over the greens, sprinkle with the feta, and serve.