In a large skillet over medium heat, cook the bacon, turning once or twice, until evenly browned and fully crisped, about 7 minutes. Remove the pan from the heat and transfer the bacon to a plate lined with paper towels to drain and cool; reserve the skillet with the bacon drippings. Open the chicken thighs and trim any excess fat; season with salt and pepper. Return the skillet with the drippings to medium-high heat. When the fat is hot, carefully add the thighs. Brown, turning once, until cooked through, about 4 minutes each side. Transfer the chicken to a plate to cool.
Toss the salad greens and onion in a large, shallow bowl. Cut the chicken into 1/2-inch slices and then into about 3/4-inch-long pieces. Crumble the bacon. Arrange the chicken, bacon, tomato, avocado, blue cheese, quartered eggs, and corn in single striped sections over the salad. At this point, you can cover the salad with a damp paper towel and plastic and refrigerate it for an hour or so. Just before serving, scatter the chopped parsley over the top. Sprinkle with salt and a few generous grinds of pepper.
Bring the salad to the table, drizzle with enough dressing to lightly coat the ingredients, about 1/2 cup. Toss and serve immediately, passing the rest of the dressing at the table.
Use pancetta instead of bacon. Add fresh basil or mint leaves to the mixed greens. Replace the blue cheese with feta.