Start by marinating your chicken thighs. Add the chicken, lemon juice, 2 tablespoons of olive oil, rosemary, thyme and 1 teaspoon of salt to a bowl and mix to coat the chicken. Pop in the fridge while you prep the rest of the salad.
Get the oven to 180C and lay out the prosciutto on a lined tray. Bake for 10 mins, until crispy. Set aside to cool, then break into small pieces.
In a small pan, add 1 tablespoon olive oil and the crushed garlic cloves. Add the sourdough chunks and cook, tossing, for 5 minutes until golden. Remove from the heat and set aside.
Mix all the ingredients for the dressing in a small bowl then set aside.
Get the lettuce, 1/3 cup of parm, prosciutto pieces, sourdough croutons and a good grind of black pepper into a large bowl.
Set a small pan over medium heat. Add 1 tablespoon olive oil, then add the chicken. Cook for 6 minutes on each side, until charred and golden.
Add the dressing to the salad bowl and toss to combine. Dish up on a serving plate, then slice the chicken and lay it on top. Finish with more black pepper and dig in!