Add the Greek yogurt, grated Parmesan, basil, parsley, lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper to a blender. Blend on high for 1–2 minutes until completely smooth and bright green. The dressing should be creamy yet pourable — if it seems too thick, add a tablespoon of water and blend again briefly. Set aside at room temperature while you prepare the remaining components.

Use paper towels to thoroughly pat the chicken breasts dry on both sides, then season generously with the kosher salt and black pepper. Pour the olive oil into a large skillet and heat over medium-high until shimmering, about 1–2 minutes. Lay the chicken breasts in the pan and cook undisturbed for 8 minutes to build a deep golden-brown crust. Flip and cook the second side for another 8 minutes, or until a meat thermometer inserted into the thickest part reads 165°F. Transfer to a cutting board and rest for a full 10 minutes before slicing.

While the chicken rests, add the arugula, baby lettuce, and chopped romaine to a large bowl. Add the crumbled bacon, diced avocado, halved cherry tomatoes, sliced red onions, and snipped chives. Toss gently so all the components are evenly distributed without smashing the avocado. Assemble this step just before serving to keep the greens crisp.

Slice the rested chicken into strips or bite-sized pieces. Divide the salad evenly among four serving bowls and top each portion with sliced chicken. Fan one sliced hard-boiled egg over each bowl. Drizzle with the green goddess dressing — start with about 3–4 tablespoons per serving and add more to taste. Serve right away while the chicken is still warm and the greens are fresh and crisp.