Prep the chicken: Pat chicken dry. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon paprika. Drizzle with 1 tablespoon olive oil and toss to coat.

Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of oil. Cook chicken 5–7 minutes per side, until browned and cooked through (internal temp 165°F). Rest 5 minutes, then slice. Grilling or air-frying also works well.

Crisp the chickpeas (optional): While chicken cooks, pat chickpeas dry. Toss with a teaspoon of olive oil, salt, and pepper. Roast in a 425°F oven or air fryer for 10–15 minutes until lightly crisp, shaking once. This adds crunch and extra protein.

Make the dressing: In a bowl, whisk 1/2 cup Greek yogurt, juice of 1/2 lemon, 1 teaspoon Dijon, 1/2–1 teaspoon Worcestershire, 1/2 teaspoon anchovy paste (optional), 2 tablespoons grated Parmesan, a small grated garlic clove or 1/4 teaspoon garlic powder, a pinch of salt and pepper, and 1 tablespoon olive oil. Thin with 1–2 tablespoons water or milk to reach a pourable consistency. Taste and adjust lemon, salt, and pepper.

Prep the base: Chop romaine into bite-size pieces and rinse well. Spin or pat dry. Slice cherry tomatoes and dice avocado if using.

Assemble the bowl: In each bowl, add a generous bed of romaine. Top with sliced chicken, a handful of chickpeas, tomatoes, and avocado. Sprinkle shaved Parmesan and a handful of croutons.

Dress and finish: Spoon or drizzle Caesar dressing over the top. Add a final squeeze of lemon and a crack of black pepper. For a restaurant touch, zest a little lemon over the bowl.

Serve: Toss gently right before eating so the greens stay crisp. Enjoy immediately.