Preheat oven to 425° F.On a baking sheet, toss the chicken, 2 tablespoons olive oil, chili powder, paprika, garlic powder, onion powder, and a pinch each of chili flakes, salt, and pepper. Toss well to evenly coat. Roast for 15-20 minutes, until lightly chard.Add the kale/romaine, cucumbers, and sun-dried tomatoes to a large salad bowl.To make the dressing. Combine all ingredients in a blender or glass jar and blend/whisk until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and season with chili flakes and additional salt.Pour some of the dressing over the salad, massaging the dressing into the kale. Add the chicken, avocado, feta, herbs, and sesame seeds. Top the salad with lots of Tzakiki and extra dressing. Lightly toss. Serve and enjoy!