In a small bowl, mix together the garlic powder, onion powder, dried oregano, smoked paprika, salt, and black pepper. Pat your chicken cutlets dry with paper towels, then rub the spice mixture evenly over both sides of each piece.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets and cook for about 5 to 6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let them rest for 5 minutes before slicing.

While the chicken rests, make the balsamic glaze. Pour the balsamic vinegar and honey into a small saucepan over medium heat. Stir to combine, then bring to a gentle simmer. Let it cook, stirring occasionally, for about 8 to 10 minutes until the liquid reduces by half and coats the back of a spoon. Remove from heat and set aside — it will thicken more as it cools.

In a large bowl, toss together the halved cherry tomatoes, fresh mozzarella, and basil leaves. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Season with salt and pepper, then gently toss to coat.

To assemble, arrange the sliced chicken on a large serving platter or divide among four plates. Pile the caprese salad mixture generously on top and around the chicken. Finish with a good drizzle of your homemade balsamic glaze. Serve immediately and enjoy!