Cook the pasta: Bring a large pot of salted water to a boil. Cook the high-protein pasta until just al dente (usually 1 minute less than package directions). Drain and rinse under cool water to stop cooking, then drain well.

Season the chicken: Pat the chicken breasts dry. Rub with olive oil, then season with salt, pepper, paprika, and garlic powder on both sides.

Cook the chicken: Grill or pan-sear over medium heat for 5–7 minutes per side, until the internal temperature reaches 165°F (74°C). Rest for 5 minutes, then dice into bite-size pieces. If using rotisserie chicken, shred about 3 cups.

Chop the veggies: Dice the cucumber and bell pepper, halve the cherry tomatoes, and thinly slice the red onion. Rinse and drain chickpeas. Chop parsley and dill.

Make the dressing: In a bowl, whisk Greek yogurt, olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, honey, and a pinch of salt and pepper. Taste and adjust acidity or salt to your liking.

Combine: In a large bowl, add cooled pasta, chicken, cucumber, bell pepper, tomatoes, onion, chickpeas, olives (if using), and herbs. Pour in about two-thirds of the dressing and toss gently to coat.

Add cheese and adjust: Fold in feta. Add the remaining dressing if needed. Season with extra salt, pepper, or lemon juice to brighten.

Chill and serve: Let the salad rest in the fridge for at least 20–30 minutes so flavors meld. Serve cold or at cool room temperature.