In a large resealable bag, combine orange zest, orange juice, minced garlic, honey, and dried thyme. Add chicken and seal tightly. Refrigerate for 6-8 hours.

Preheat broiler to high, line a baking pan with foil. Remove marinated chicken, pat dry, season with salt and pepper, and broil for 15-20 minutes until internal temperature reaches 165°F (75°C).

While chicken is cooking, whisk together olive oil, white wine vinegar, fresh orange juice, and minced shallots in a bowl, adding salt and pepper to taste.

Layer salad greens on a serving platter, add sliced bell pepper and orange segments. Once chicken is cooked, let it rest briefly, slice, and arrange on salad.

Drizzle with the honey-orange vinaigrette and sprinkle with sliced almonds. Serve and enjoy!