In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, and a pinch of salt and black pepper to make the marinade.

Place chicken breasts in a resealable plastic bag, pour marinade over, seal, and refrigerate for at least 30 minutes.

Preheat grill to medium-high heat, remove chicken from marinade, grill for 6–7 minutes on each side until cooked through.

In a large bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta cheese, and chopped parsley.

In another bowl, whisk together red wine vinegar, olive oil, Dijon mustard, honey, and seasoning to make the dressing.

Pour dressing over salad ingredients, toss gently to coat.

Serve salad topped with sliced grilled chicken immediately.