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Heat a broiler. Place 1½ lb. skinless, boneless chicken thighs (about 6 medium), patted dry, on a rimmed baking sheet. Season lightly on both sides with kosher salt (use more or less depending on how salty your lemon pepper is), then sprinkle all over with 1 Tbsp. lemon pepper. Drizzle with extra-virgin olive oil and turn to coat. Arrange chicken in a single layer and broil, turning halfway through, until golden brown and cooked through, 12–14 minutes. Transfer to a cutting board. Let sit 5 minutes. Cut each thigh in half crosswise.
Meanwhile, mix together 1 large garlic clove, finely grated, ½ cup sour cream, ¼ cup mayonnaise, 2½ Tbsp. fresh lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl; set dressing aside.
Toss 2 heads of Little Gem or romaine lettuce, leaves separated, 4 celery stalks, thinly sliced, and ½ small red onion, thinly sliced, in a large bowl to combine. Drizzle with oil and remaining 1½ Tbsp. fresh lemon juice. Season generously with salt and freshly ground black pepper and toss to coat.
Spoon some of the reserved dressing onto a platter and smooth into an even layer. Top with salad, then chicken thighs. Drizzle remaining dressing over and sprinkle with a little more lemon pepper.