Combine the bulgur and water in a medium saucepan. Bring the mixture to a simmer over medium heat. Cover and cook on low for 10 to 12 minutes, or until the bulgur is tender. Once cooked, drain any excess water and rinse the bulgur under cold water to cool it down. Transfer the bulgur to a large bowl and set aside.

While the bulgur cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast, garlic powder, and salt. Cook the chicken, stirring occasionally, for about 6 minutes, or until it is just browned and cooked through. After cooking, let the chicken cool slightly so it doesn't wilt the herbs in the salad.

Add the cooled chicken and any juices from the skillet to the bowl with the cooked bulgur (from Step 1). Add the chopped tomatoes, minced green onions, chopped parsley, and chopped mint. Stir everything together gently to evenly distribute the ingredients. I like to use my hands or a large spoon for this step to avoid crushing the delicate herbs.

In a small bowl, whisk together the lemon juice, remaining olive oil, and salt until fully combined. Pour this dressing over the bulgur mixture and toss thoroughly to combine. For a refreshing flavor boost, I sometimes add a little extra lemon juice or a pinch of zest.