In a bowl, combine the sliced onions, juice from the two lemons, sugar and 1 teaspoon salt. Stir and let it marinate until the onions are soft, about 15 minutes.
In a medium skillet, heat 2 teaspoons of oil over medium heat and add the minced garlic. Season the garlic with the oregano, cumin, salt and pepper and sautee for a few minutes until the aromas are released.
Add the pickled onions to the garlic, followed by the corn and 2 teaspoons of the vinegar. Stir to incorporate the flavors and to warm up the corn. Remove from the heat.
To serve, toss salad greens with apple cider vinegar and oil to taste. Divide between 6 plates and top with the rotisserie chicken, and then the garlic/corn mixture. Add the hard boiled eggs and garnish with parsley.