1. Place the chicken on a plate, pat dry with paper towels, brush with olive oil, and season both sides with salt, pepper, and thyme. Preheat the grill to medium-high heat (~400ᵒ F). Once hot, place the chicken on the grill, close the lid, and cook for 6-10 minutes per side, depending on thickness, or until the internal temperature reads 170º F.  Remove from grill and allow chicken to rest for 5-10 minutes. Cut into ½-inch strips (or as desired) for serving.

2. While the grill is heating up, make the dressing. Add the blackberries and water to a high-speed blender and process until smooth. Pour mixture into a mesh strainer set over a bowl. With the bottom of a ladle or a spatula, swirl the fruit in a circular motion against the strainer, pushing the purée through the strainer, leaving the seeds in the strainer basket. Scrape the pulp on the underside of the strainer into the bowl. Add the olive oil, Dijon mustard, vinegar, coconut aminos, maple syrup, salt, pepper, and thyme and whisk until well combined. Set it aside.  

3. While the chicken is cooking, chop the veggies. Arrange the salad greens, vegetables, pecans, avocado, and blackberries in bowls. Top with sliced chicken breast and drizzle generously with the dressing. Serve immediately.