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Make garlic confit by adding ⅓ to ½ cup garlic cloves to a small ramekin, filling to the top with olive oil, covering, and baking at 275F for 2 hours. Remove and let cool.
In a food processor, add 4-5 tbsp of the garlic confit, 4oz feta, 4 tbsp greek yogurt, 2 tbsp mayo, 2 tbsp white vinegar, ¼ cup water, a generous pinch of salt, and lots of fresh cracked black pepper. Process well and taste, adjusting as needed.
Finely chop 6-8oz of raw broccoli and add it to a mixing bowl.
Finely dice 2 baked chicken breasts and add to the same bowl.
Finely dice 1 red onion, add it to a smaller bowl, top with cold water, and mix a couple times over 5-10 minutes. Strain and add to the same bowl as the broccoli and chicken.
Add as much of the sauce to the bowl as desired, toss everything together, and taste, adjusting as needed.
Top with more crumbled feta, chili flakes, or other desired toppings.