In a shallow dish, whisk together 2 tablespoons olive oil, the juice of 1 lemon, garlic, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken breasts, turn to coat, and marinate 15 minutes at room temperature (or up to 8 hours in the fridge).
Heat a grill or grill pan to medium-high. Cook the chicken 6-7 minutes per side, until it reaches 165°F and has good char marks. Let rest 5 minutes, then slice.
On a large platter, arrange the tomatoes, cucumber, red onion, and bell pepper. Scatter the olives over the top and lay the feta block or cubes over the vegetables.
Whisk the remaining 2 tablespoons olive oil, remaining lemon juice, remaining ½ teaspoon oregano, and a pinch of salt and pepper. Drizzle over the salad.
Top the salad with the sliced grilled chicken and scatter fresh oregano or parsley over everything before serving.
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