Step 1

Preheat grill to medium-high.

Step 2

Combine paprika, 1 teaspoon garlic powder, 1/2 teaspoon each pepper and salt, thyme and cayenne in a medium bowl. Add chicken and toss to coat.

Step 3

Oil the grill rack. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a clean cutting board. Let rest for 5 minutes, then slice.

Step 4

Meanwhile, whisk 2 tablespoons Parmesan, lemon juice, oil and mayonnaise with the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon ground pepper and pinch of salt in a large bowl. Add lettuce and tomatoes and toss to coat. Top the salad with the chicken and the remaining 2 tablespoons Parmesan.