Heat a large cast iron skillet with olive oil. Char corn on each side on high heat until golden brown, turning as you go. Once charred, removed from heat to cool.

While corn is charring, make dressing by whisking all ingredients together. I like to use an immersion blender to ensure smooth blend.

Pour 1/4 cup of dressing onto chicken thighs in a bowl and toss to coat. Set aside.

Prep salad by adding diced avocado, cucumber, arugula to a bowl.

Slice corn off cob and add to veggie bowl. Crumble block of feta on top, saving some for the very top of the salad. Add pickled onions, chopped dill and mint.

To same cast iron pan that was used for the corn, turn head to medium and cook chicken thighs about 5-6 minutes each side or until internal temp 165F. Remove from heat and let rest 10 minutes before slicing.

Toss salad with remaining dressing, then top with chicken and extra feta.