Pat the chicken leg quarters dry with paper towels. In a small bowl, combine the paprika, garlic powder, Italian seasoning, salt, and pepper. Rub the olive oil over both sides of the chicken, then generously coat each piece with the spice mixture, working it into all the crevices.

Preheat your grill to medium-high heat and oil the grates. Place the chicken skin-side down and cook undisturbed for 12 to 15 minutes. Flip and cook for another 10 to 15 minutes until the internal temperature reaches 165 degrees Fahrenheit at the thickest part of the thigh. Let rest for a few minutes before serving.

While the chicken is grilling, chop the romaine lettuce into bite-sized pieces and arrange on a serving plate or bowl. Slice the red and yellow bell peppers into thin strips. Keep the vegetables separate until just before serving.

In a small bowl or jar, whisk together the olive oil, Dijon mustard, and lemon juice until well combined. Season with salt, pepper, and optional chili flakes. Taste and adjust seasoning as needed.

Toss the romaine and bell peppers with the vinaigrette and arrange on a plate. Top with the grilled chicken. Serve the creamy garlic dressing on the side in a small bowl.