MARINATE THE CHICKEN: In a large zip-top bag, combine the chicken, olive oil, lemon zest and juice, oregano, garlic, paprika, 1 teaspoon kosher salt, and a couple cracks of pepper. Seal the bag, and use your hands to ensure the chicken is well coated in the marinade. Let the chicken marinate in the fridge for at least 30 minutes or up to overnight.

GRILL THE CHICKEN: Remove the chicken from the fridge 30 minutes before you start cooking to allow it to come to room temperature. Preheat the grill to medium-high. Remove the chicken from the bag, allowing any excess marinade to drip off. Place the thighs on the hot grill. Cook, covered and undisturbed, until the first side gets a good sear and easily releases from the grill, 8 to 10 minutes. Flip and cook, covered, until the second side is seared and the juices run clear or until the internal temp reaches 175°F, 6 to 8 minutes. Transfer the chicken to a rimmed cutting board and cover with aluminum foil; let rest for at least 5 minutes before serving.

MAKE THE SALAD: In a large bowl, combine the romaine, cucumbers, bell pepper, scallions, dill, pepperoncini, and capers. Drizzle with the olive oil, red wine vinegar, dried oregano, a pinch of flaky salt, and a couple cracks of black pepper and toss to combine. Gently fold in the feta, and then transfer the salad to a serving platter. Serve with the chicken thighs.