Wash the chicken breast thoroughly and then dry it. Cut it into cubes.
Rub the meat with salt and pepper and squeeze some lemon juice on it. Heat the skillet and pour the olive oil in it.  Roast the chicken cubes until they turn golden brown on all sides.

Remove the meat and let it rest. In the remaining meat fat, braise the garlic until it gets glassy. Add the fennels and get hem caramelized in about 10 minutes.

Add the ringed olives and the dried tomatoes cut into strips to the fennel mix. Add the chicken cubes, too, and roast it all together for a couple of minutes.

Remove it from the fire, put it in a mixing bowl and add the avocado and the feta cheese cut into cubes.

Prepare the dressing. Mix some salt into the vinegar and then add the oil, the crushed garlic and the powdered pepper. Shake it all in a jar so that the dressing has a creamy consistency. Gently toss the salad with the dressing.

Cut the ice lettuce in half, and select ten of its inner, smaller leaves.  Fill the prepared salad into the cups of ice lettuce leaves.