In a bowl, toss the chicken in vinegar, pickle juice, and salt. Let sit 20 mins or 12 hours in the fridge. Once marinated, add the butter/olive oil, parsley, dill, chives, garlic powder, and onion powder. Season with black pepper.Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. Drizzle 1 tablespoon of vinegar over the warm chicken. Season with salt, as desired.Meanwhile, in a salad bowl, combine the greens, pickles, cucumbers, and avocado. Slice the chicken and add it to the salad. To make the dressing. Mix all ingredients together in a jar and season with salt and pepper.Pour the dressing over the salad, tossing to combine. Top the salad with potato chips. Eat and enjoy!