In a small bowl, combine 1 tablespoon of olive oil with garlic powder, oregano, salt, and pepper. Rub this marinade evenly onto the chicken breasts. Set aside for about 5 minutes.

Heat a skillet over medium heat and add the remaining olive oil. Cook the marinated chicken for 5-7 minutes on each side until golden-brown and cooked through. Let it rest before slicing.

In a large mixing bowl, combine chopped romaine lettuce, drained chickpeas, halved cherry tomatoes, diced cucumber, and sliced red onion. Toss the ingredients together.

In a separate small bowl, whisk together fresh lemon juice, salt, and pepper. Gradually add olive oil to create an emulsion. Drizzle over the salad mixture and toss gently.

Lay sliced chicken atop the salad, sprinkle with crumbled feta, and garnish with chopped parsley if desired.

Serve immediately for the best texture and freshness.