Preheat the oven to 450°F. Line a baking sheet with foil and scatter the tomatoes and garlic cloves on top. Toss with olive oil and season with a few pinches of salt and pepper and thyme sprigs. Roast the tomatoes for 15 minutes or until they soften and being to burst. Remove from the oven. Save one garlic clove for the dressing and discard the others with thyme sprigs and set aside.

Reduce the oven temperature to 400°F. Combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika in a shallow bowl. Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently flatten to about ⅜-inch with a meat tenderizer. Brush both sides of the chicken fillets with mayonnaise then dredge in the breadcrumb mixture and place on a baking sheet sprayed with cooking spray. Bake for 17-20 minutes or until cooked through and the outsides are golden and crispy.

Drain the mozzarella pearls and place them in a small bowl. Make the dressing by whisking the balsamic vinegar, the reserved garlic (smash with a fork or mince fine), Dijon, honey, kosher salt, and freshly ground pepper with olive oil. Toss a few spoonfuls of the dressing onto the mozzarella balls.

To serve, divide the arugula into two bowls with roasted tomatoes, mozzarella pearls, and torn leaves of fresh basil then toss with some of the balsamic dressing. Slice the chicken and add one filet to each bowl. Season with more kosher salt and pepper and enjoy.