Preparation

• Position a rack in the center of the oven, and heat the oven to 350°F. In a small bowl, combine the lemon juice with the oil, half of the garlic, the oregano, and cumin in a small bowl. Put the chicken in a 9×13-inch glass baking dish, and season on both sides with 1 tsp. salt and 1/4 tsp. pepper. Pour the lemon juice mixture over the chicken, turning once to coat. Bake until cooked through (it should read 165°F on an instant-read thermometer), about 30 minutes. Cool and slice into 1/2-inch strips.
• In a medium bowl, combine the lemon zest and remaining garlic with the yogurt, cucumber, mint, and 1/4 tsp. salt. Stir well, and season to taste with salt and pepper. (If using Greek yogurt, thin with 1 Tbs. water for a more spoonable consistency.)
• Divide the lettuce among 4 serving plates. Top with strips of chicken, the tomato wedges, and feta. Drizzle with some of the dressing, and garnish with more herbs. Serve the remaining dressing on the side.