Marinate Chicken: In a large bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper. Add chicken breasts to the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Prep and Bake Pretzels: Preheat your oven to 350°F (175°C). Break pretzels into bite-sized pieces and mix with olive oil, lemon zest, garlic powder, onion powder, thyme, and salt. Spread on a baking sheet and bake for 20-25 minutes until golden and toasty.

Grill Chicken: Preheat grill to medium heat (around 400°F/200°C). Thread marinated chicken onto skewers and grill for 10-15 minutes, turning occasionally until chicken reaches 165°F (75°C) internal temperature.

Assemble Salad: Toss mixed greens with lemon juice and a drizzle of olive oil. Arrange grilled chicken skewers over greens, then layer on sliced avocado and halved cherry tomatoes. Sprinkle seasoned pretzels on top just before serving.