Preheat the oven to 400 F (200 C).

In a bowl or zip-top bag, combine the leeks with 1 TBSP of olive oil and salt and pepper to taste. Stir until the pieces are well coated and add them to a rimmed baking sheet. Spread them out a little bit so they aren't touching, leaving room for the chicken.

To the same bowl or bag, add the chicken thighs, the remaining 1 TBSP of olive oil, the garlic powder, paprika, and salt and pepper to taste. Stir until the thighs are well coated, then transfer them to the rimmed baking sheet. Bake for 30-35 minutes until the chicken is fully cooked (juices run clear). Let the chicken rest for a few minutes before chopping into chunks for the salad.

While the chicken cooks, make the vinaigrette. In a bowl or jar, combine the olive oil, balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper. Either whisk or shake vigorously until the vinaigrette is fully combined. Taste the vinaigrette and add more salt and sweetener as needed.

Assemble the salad. If you plan to eat this salad cold, add a third of your greens, chopped chicken, leeks, strawberries, feta cheese, and almonds to a container. If you want to eat this as a warm salad (my preference!), store the chicken and leeks in a container separate from the greens, strawberries, feta cheese, and almonds. Repeat two more times. Store the vinaigrette on the side until you are ready to eat.