Italian-Inspired Bean Salad with Grilled Chicken

For the Bean Salad
1 In a large mixing bowl, combine chickpeas, kidney beans, mini bocconcini, cherry tomatoes, diced mini cucumbers, thinly sliced mini sweet peppers, pepperoncinis, chopped fresh basil, chopped fresh parsley, diced red onion, and chopped artichoke hearts. Top with crisped and crumbled prosciutto, then gently toss to combine all ingredients. Set aside while preparing the dressing.
For the Dressing
3 Whisk together olive oil, red wine vinegar, honey, dried oregano, Dijon mustard, grated garlic, salt, and pepper. Pour over the salad and toss gently to coat evenly. Taste and adjust seasoning if needed.
BBQ Lemony Chicken
8 In a medium bowl, mix together mayonnaise, olive oil, garlic powder, onion powder, paprika, chili flakes, dried oregano, Italian seasoning, lemon juice and zest, salt, and pepper. 
9 Coat the chicken thighs evenly with the marinade. Preheat your grill or BBQ to medium-high heat and cook the chicken until nicely charred and cooked through. Let the chicken rest for a few minutes before slicing.
To Serve
7 Arrange the dressed bean salad on a platter or in individual bowls. Top with sliced BBQ lemony chicken and garnish with extra fresh herbs if desired. Serve immediately and enjoy!