Combine the marinade ingredients together in a medium bowl and stir or whisk until well combined. Place chicken in a shallow dish, and pour marinade over the top. Use tongs to turn to coat evenly. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper and set aside while you cook the bacon.
In a medium skillet, cook the bacon pieces over medium heat, until browned and crisp. Remove to a paper towel-lined plate. Drain most of the bacon grease, leaving just enough to cook the chicken in.
Return the skillet to the stove, over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, depending on thickness, until cooked through. Remove chicken to a cutting board and allow to sit for about 5 minutes before slicing into 1/2" strips (or bite-size pieces, if you prefer.)
Place about 2 cups of salad in each bowl, and divide the chicken, bacon, tomatoes, avocado, and feta evenly on top. Top with extra Italian seasoning, salt and pepper, if desired. And then, your favorite dressing. Of course a balsamic vinaigrette would be delicious, but this salad is very versatile!