Slice or tear the bread into large cubes (about 1-inch). Place them on a baking sheet and leave them out to harden overnight (if the bread is not old).
You could bake the bread in a 300 F oven until the crust is a little hardened but the inside is still soft. Made sure to move the bread around during the baking a couple of times.
Place the bread chunks into a small bowl. Add some lukewarm water on top of the bread chunks to let it soak in and soften the bread a little while you prep the vegetables and dressing. (It could take about 1/2 cup water).
Cut the cherry tomatoes in half and cucumber into bite-sized pieces.Thinly slice the red onions.
In a small bowl, combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper; whisk together.
In a large bowl combine bread and chopped vegetables. Pour on the vinaigrette and gently stir together to combine all the flavors.
Let the salad sit at least half an hour before serving, or up to 4 hours. Next step is to grill the chicken cutlets.
Next step is to grill the chicken cutlets.
Place a chicken thigh between two layers of plastic wrap. Using a meat mallet, flatten the thigh to 1/4" thickness. Repeat with remaining chicken thighs.
Season both sides of chicken thighs with salt and pepper.
In a large stove top grill pan, spray with cooking spray (I used avocado oil spraon medium-high until shimmering.
Working in batches to avoid crowding, add chicken thighs to the pan. Cover and cook for 2 to 3 minutes, allowing the one side to cook without turning and to get grill marks.
Flip chicken and cook the second side for about 2-3 minutes. It shouldn’t take more than 6 minutes to cook and if you cut into the chicken, there should be no pink in the middle. Be sure not to overcook the chicken.
Place each chicken thigh on a plate, drizzle on a little extra-virgin olive oil on each piece and sprinkle on a little dried oregano. Top generously with panzanella and fresh parsley leaves. Serve immediately.