Season the chicken. In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mix all over the chicken breasts until they’re evenly coated. You’ll smell the warm, earthy aroma of the spices as you work them into the meat.

Cook the chicken. Heat the olive oil in a large frying pan over medium-high heat. Once the oil shimmers and you see a faint wisp of smoke, lay the chicken breasts in the pan. Cook for 5–6 minutes on one side, until the underside is golden brown and releases easily from the pan. Flip and cook for another 5–6 minutes. The chicken should feel firm to the touch and the internal temperature should reach 74°C.

Rest the chicken. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. You’ll see the juices settle and the meat relax — this step is crucial for keeping the chicken moist when you slice it.

Prepare the salad base. While the chicken rests, place the chopped romaine, diced bell peppers, cherry tomatoes, sweetcorn, and black beans in a large salad bowl. Toss gently with your hands or salad servers until everything is evenly distributed. The colours should look vibrant — deep red, sunny yellow, and bright green.

Slice the chicken. Using a sharp knife, slice the rested chicken breasts against the grain into 1cm-thick strips. You’ll notice the meat is tender and slightly glossy from the spices. Arrange the strips on top of the salad.

Add the avocado and cheese. Scatter the diced avocado and grated cheddar (if using) over the salad. The avocado should be just ripe — soft to the touch but not mushy — and the cheese will add a salty finish.

Make the dressing. In a small jar, combine 3 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, and a pinch of salt. Screw the lid on tightly and shake vigorously until the dressing emulsifies and looks creamy. Drizzle over the salad just before serving.