Place chicken in a sealable plastic bag. Combine orange zest, ⅓ cup orange juice, 4 cloves minced garlic, honey and thyme. Pour over chicken; seal bag. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally.Drain chicken, discarding marinade. Prep grill pan with olive oil, then grill chicken for about 8-10, until chicken is no longer pink, turning once halfway. Slice chicken crosswise; set aside on a plate.Meanwhile, in a screw-top jar, combine oil, vinegar, the remaining 2 tablespoons orange juice, the remaining 2 cloves minced garlic, the shallots and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Cover and shake well.Divide greens among four dinner plates. Top with bell pepper slices. Arrange chicken and orange sections over greens. Drizzle with dressing. If desired, sprinkle with almonds.
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