Preheat the oven to 400°F and line a baking sheet with parchment paper. Lay the bacon slices in a single layer on the sheet and bake for about 20 minutes until crispy. Meanwhile, bring a pot of salted water to a boil, add the eggs, and cook for 7–8 minutes for jammy soft-boiled eggs. Immediately transfer the eggs to an ice bath to halt the cooking. While the eggs cool, toss the chicken breasts with the seasoning blend. Heat the avocado oil in a skillet over medium-high heat and cook the seasoned chicken for 10–15 minutes per side until golden and cooked through. Allow the chicken to rest for a few minutes before dicing.

Transfer the bacon to a paper towel to cool slightly, then chop it into bite-sized pieces. Peel and roughly chop the cooled eggs into chunks. Dice the rested chicken into 1/2-inch pieces. Using the same skillet you cooked the chicken in, warm the corn over medium heat for 2–3 minutes until heated through. Set all components aside as you prepare the vegetables.

Chop the romaine lettuce into bite-sized pieces and spread it evenly across a large serving platter or bowl. Halve the cherry tomatoes and set them aside. Wait to dice the avocado until just before serving to prevent browning. Have the feta crumbles ready to go.

In a small bowl, whisk together the Greek yogurt and milk until smooth and pourable. Stir in the onion powder, garlic powder, salt, black pepper, dried dill, and dried parsley. Add the Worcestershire sauce and fresh lemon juice, whisking until fully combined. Taste and adjust the seasoning as needed.

Arrange the diced chicken, chopped eggs, bacon pieces, corn, and halved cherry tomatoes in organized rows or clusters over the romaine base. Scatter the feta crumbles on top, then add the freshly diced avocado as a final layer. Drizzle the dressing over the salad just before serving, or offer it on the side. Finish with a sprinkle of fresh chives.