In a medium jar, combine olive oil, balsamic vinegar, lemon juice and zest, Italian seasoning, garlic powder, Dijon mustard, and honey. Secure the lid and shake vigorously for about 30 seconds until well blended.

Place chicken breasts between plastic wrap and pound to 1/4-inch thickness. Season with garlic powder, sea salt, and black pepper.

Heat olive oil in a skillet over medium-high heat. Add chicken cutlets and lemon slices. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes until cooked through.

Transfer chicken to a platter, discard cooked lemon slices, warm reserved lemon slices, and place on platter with chicken. Let chicken rest for a few minutes.

In a large mixing bowl, combine arugula, tomatoes, and parsley. Drizzle half of the vinaigrette and toss gently to coat.

Divide salad among plates, top with chicken and lemon slices, and drizzle remaining vinaigrette on top.