Make the marinade. Place the chicken in a shallow glass container. In a medium glass bowl or glass measuring cup, combine the lemon juice, avocado oil, garlic oil, salt, pepper, turmeric, red pepper flakes, cumin, paprika, and garam masala. Whisk to combine and pour it over the chicken. Let marinate for at least an hour and up to over night. If marinating for more than 2 hours then cover it and place it in the fridge. Remove 30-60 minutes before cooking so it cooks evenly.
When ready to grill, place the chicken over a medium heat and grill about 5-7 minutes a side or until 165° internally. This will depend on the heat of your grill and thickness of your chicken.
While the chicken marinates, make the salad. Chop the romaine hearts, butter lettuce, parsley and mint. Add it all to a large bowl and toss to combine. Cut the tomatoes and cucumber and store separately.
Serve chicken over greens and with the tomatoes and cucumbers on top. Top with tzatzik sauce if desired.
*If not needing low FODMAP then you can use all avocado oil.
**This is optional, but adds great flavor.