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Stir together all marinade/dressing ingredients.
Remove ⅓ cup and add to a small dish along with the chicken thighs. Allow to marinate for at least 30 minutes (up to 24 hours).
While chicken is marinating, prepare the veggies and divide evenly between 4 2 cup capacity storage containers.
To cook chicken:Heat an outdoor grill over medium-high heat. Spray with oil to prevent sticking.
Grill chicken thighs for 5 minutes per side, until cooked through.
Alternatively, pre-heat a George Foreman grill for 5 minutes, then grill chicken thighs for 5 minutes total or until cooked through.
Allow chicken to rest for 5 minutes before slicing and adding to the storage containers.
To serve:Either dress the salad ahead of time or right before serving. Enjoy cold.