Wash and dry produce.

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

While bacon cooks, zest and quarter lemon. Trim and discard root end from lettuce; thinly slice crosswise. Dice tomato into ¼-inch pieces. Trim and slice cucumber into ¼-inch rounds. 

Once bacon is done, discard all but a thin layer of bacon fat from pan and set over medium heat (if pan seems dry, add a drizzle of oil). Add panko and cook, stirring occasionally, until golden brown, 2-4 minutes (lower heat if panko begins to brown too quickly).

Turn off heat; transfer panko to a small bowl. Stir in lemon zest. Season with salt and pepper. Wipe out pan. 

Pat chicken* dry with paper towels. Cut into ½-inch cubes; season all over with garlic powder, salt, and pepper. 

Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. 

In the last minute of cooking, stir in 1 TBSP butter (2 TBSP for 4 servings) until butter has melted and chicken is slightly charred.

Transfer chicken to a plate to rest, 1 minute.

In a large bowl, combine lettuce, tomato, cucumber, chicken, and half the bacon. Toss with a squeeze of lemon juice and as much dressing as you like.

Taste and season with salt and pepper if desired.

Divide salad between shallow bowls. Top with lemony panko and remaining bacon. Serve with remaining lemon wedges on the side.