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Add 1 lb chicken thighs to a bowl. Squeeze the juice of 1 lemon, drizzle with 1 tbsp oil, and season with salt, pepper, 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and ½ tsp chili flakes. Mix well, place the onto a baking sheet lined with parchment paper, and pop it into the oven at 426F for 35-37 mins.
In a mixing bowl, add 3 tbsp avocado mayo, 3 tbsp plain yogurt, 1 tbsp dijon mustard, 1.5 tbsp apple cider vinegar, 1 large lemon juiced, 1 or 2 finely minced garlic clove, 3 finely diced anchovy filets (optional), a couple pinches salt, lots of fresh cracked pepper, & ¼ cup shredded parmesan cheese. Mix well, taste & adjust.
Finely chop up 2 romaine lettuce.
Cook your protein or low-carb pasta.
Remove the roasted chicken from the oven, and finely dice it.
Assemble the dish by placing the cooked diced chicken at the base of a large jar (or salad bowl), add the lettuce, top with the cooked Kaizen pasta, and flip onto a serving plate.
Top with the dressing, some finely shredded parmesan cheese, and some chili flakes if desired.