Season the chicken: In a small bowl, mix 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pat the chicken dry, drizzle with 1 tablespoon oil, and coat with the spice mix.

Cook the chicken: Heat a large skillet over medium-high with a little oil. Sear chicken 5–6 minutes per side, until cooked through and nicely browned. Rest 5 minutes, then slice or cube. Alternatively, grill over medium-high heat for great char.

Make the dressing: Whisk together olive oil, lime juice, honey, apple cider vinegar, Dijon, minced garlic, chili powder, cumin, a pinch of salt, and pepper. Taste and adjust—add more lime for tang, honey for balance, or salt if it needs lift.

Prep the veggies: Chop romaine, halve cherry tomatoes, dice bell pepper, slice red onion. Rinse and drain black beans. If using corn from a can, drain well; if using frozen, thaw first.

Assemble the base: In a large bowl, add romaine, tomatoes, bell pepper, red onion, black beans, and corn. Toss with half of the dressing so the greens are evenly coated but not soggy.

Add the protein and toppings: Top with sliced chicken, diced avocado, shredded cheese (if using), a handful of tortilla strips, and cilantro. Drizzle on more dressing to taste.

Finish and serve: Squeeze fresh lime over the top. Taste and adjust seasoning—more salt, pepper, or a splash of hot sauce if you want extra kick. Serve immediately for the best crunch.