First, marinate the chicken slices in lemon juice for about 10 minutes per side, so that they acquire a fresh and slightly acidic flavour. While the chicken marinates, coarsely chop the cashews and prepare the breading. In a dish, combine the breadcrumbs, chopped cashews, grated lemon zest, and fresh thyme leaves. Brush the chicken slices with a light coating of extra virgin olive oil to make them crispier during cooking. Coat the slices in the breading, pressing gently with your hands to ensure the ingredients adhere well. Arrange the breaded slices on a baking sheet lined with parchment paper, previously drizzled with oil to prevent them from sticking during cooking. Season with salt and pepper and bake at 200°C for about 20 minutes, turning them after the first 10 minutes to ensure even cooking on both sides. For a crispy, golden crust, turn on the oven broiler for the last 5 minutes of cooking. Meanwhile, prepare the bowls: arrange a bed of fresh salad on the bottom of each bowl, add a few tomato slices and a few thin lemon wedges for a touch of freshness. Drizzle the bowls with extra virgin olive oil and a light sprinkling of salt. Once ready, remove the chicken slices from the oven and let them cool slightly for a few minutes. Cut the slices into strips and carefully arrange them on the salad in the bowls. To finish, add a generous portion of mayonnaise on top of the chicken slices and serve your delicious Chicken Bowls immediately! With this simple and tasty recipe, you'll bring a light yet flavorful dish to the table that will delight everyone. Enjoy your meal!