In a medium bowl, whisk together the olive oil, balsamic vinegar, minced shallot, grated garlic, Dijon mustard, honey, and parsley. Season with salt and pepper. Reserve about one-third of the dressing for marinating the chicken and refrigerate the remaining mixture until needed.

Place the chicken thighs in a large Ziploc bag or bowl. Add the thyme, onion powder, garlic powder, and the reserved balsamic dressing. Seal the bag or cover the bowl and let the chicken marinate in the refrigerator for 1 to 4 hours, turning occasionally. Drain the chicken from the marinade before cooking.

Preheat your cast iron grill pan over medium-high heat. Brush the chicken with vegetable oil and season with kosher salt and freshly ground black pepper. Grill the chicken, turning occasionally, until it’s charred and cooked through (internal temperature should reach 165°F).

At the same time, place the ears of corn on the grill pan. Grill until the kernels are slightly charred and tender (about 10 minutes). Allow the corn to cool slightly, then cut the kernels off the cobs.

In a separate pan over medium-high heat, cook the diced bacon until it becomes brown and crispy (approximately 6-8 minutes). Drain on paper towels.

Assemble the salad by placing the shredded romaine in a large bowl. Add the grilled chicken (after allowing it to rest for at least 5 minutes and slicing it), charred corn kernels, crispy bacon, diced avocado, halved cherry tomatoes, diced Persian cucumbers, sliced red onion, and fresh basil leaves. Drizzle the remaining balsamic vinaigrette over the salad and gently toss to combine.

Serve immediately for the best flavor and texture.