Mediterranean Chicken Salad

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1 pound skinless, boneless chicken thighs

1/4 cup extra-virgin olive oil, plus more for drizzling

Juice of 2 lemons

2 cloves garlic, finely grated

1 teaspoon dried mint

Kosher salt and freshly ground pepper

3 pocketless pitas, each cut into 8 wedges

4 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces

1 pound Campari or other small vine-ripened tomatoes

1 cup torn fresh parsley

4 scallions, thinly sliced

2 cups arugula or baby spinach (about 2 ounces)

2 ounces feta cheese, sliced