Pat the chicken breasts dry with paper towels and place them in a large mixing bowl. Drizzle with olive oil, then season evenly with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub the seasonings over both sides of the chicken and let it rest for 15–20 minutes so the flavors can develop.

Heat a large skillet or grill pan over medium-high heat. Cook the seasoned chicken for 5–7 minutes on the first side without moving it to develop a golden crust. Flip and cook for another 5–7 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C). Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing it into thin strips or bite-sized pieces.

In a small bowl, whisk together the Greek yogurt, fresh lime juice, Dijon mustard, honey, taco seasoning, a pinch of salt, and black pepper until smooth and creamy. Taste and adjust the seasoning with additional lime juice or taco seasoning if desired.

Wash and thoroughly dry the romaine lettuce, then chop it into bite-sized pieces. Halve the cherry tomatoes, dice the red bell pepper, finely dice the red onion, chop the cilantro, drain and rinse the black beans, and dice the avocado just before assembling the salad.

Place the chopped romaine into a large serving bowl and add the tomatoes, black beans, corn, bell pepper, red onion, cilantro, and avocado. Arrange the sliced chicken over the top for an attractive presentation.

If serving immediately, drizzle the Southwest dressing over the salad and gently toss until everything is lightly coated. If meal prepping, divide the salad into airtight containers, place the chicken in a separate section, and store the dressing in small containers until ready to eat.

Garnish with extra chopped cilantro and fresh lime wedges just before serving. Enjoy the salad cold, or briefly warm the chicken before adding it to the salad if preferred.