Lemony Sumac Grilled Chicken Breasts with Fattoush

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2 tablespoons garlic powder

1 tablespoon plus 1 teaspoon ground sumac 

Kosher salt and freshly ground black pepper 

2 lemons, zested and juiced 

2 tablespoons plus 1 teaspoon red wine vinegar 

1 cup extra-virgin olive oil 

4 boneless, skinless chicken breasts (1 1/4 to 1 1/2 pounds total), removed from the refrigerator 30 minutes before cooking  

3 medium vine-ripe tomatoes, cut into 1-inch dice (about 2 cups) 

2 Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces on a bias (about 1 1/2 cups) 

1 small red onion, thinly sliced (see Cook's Note) 

1/2 cup roughly chopped pita chips 

1/2 cup chopped flat-leaf parsley leaves and tender stems