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Make the garlic confit by adding ⅓ to ½ cup garlic cloves to a small ramekin, filling it with olive oil, covering, and baking at 275F for 2 hours. Remove and let cool before using.
In a food processor, add 4-5 tbsp of the garlic confit, 4 oz feta cheese, 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 6-8 oz of raw broccoli and add it to a mixing bowl.
Finely dice 2 baked chicken breasts and add them 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 15-20 minutes to remove the sharp bite.
Strain the onion and add it to the same bowl as the broccoli and chicken.
Add the sauce to the bowl and toss everything together, adjusting the amount of sauce to your liking.
Top with more crumbled feta, chili flakes, or any other desired toppings.