Prep the chicken. If using rotisserie, remove the skin and bones, then chop or shred the meat. Aim for bite-sized pieces so every forkful has a mix of flavors.

Mix the dressing. In a small bowl, whisk olive oil, lemon juice, lemon zest, Dijon, garlic, honey (if using), a pinch of salt, and a few grinds of pepper. Taste and adjust. It should be bright and slightly tangy.

Chop the veggies. Halve the tomatoes, dice the cucumber, and finely chop the red onion. Roughly chop the herbs. Keep the avocado for last so it doesn’t brown.

Toss the base. In a large bowl, combine chicken, cucumber, tomatoes, red onion, and most of the herbs. Pour in about two-thirds of the dressing and toss gently to coat.

Add the avocado. Cut avocados into chunks and add to the bowl. Drizzle with the remaining dressing and fold in carefully. You want some creamy edges, but not mashed guacamole.

Finish it. Sprinkle in feta or cotija if using, and a handful of toasted nuts or seeds for crunch. Taste and add more salt, pepper, or lemon as needed.

Serve. Spoon over a bed of greens, stuff into toasted pita, wrap in a tortilla, or enjoy straight from the bowl.