Step 1: Prepare the Chicken

1. Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet or grill over medium heat.
3. Cook the chicken for 6-7 minutes on each side or until fully cooked (internal temperature of 165°F).
4. Let the chicken rest for 5 minutes, then chop it into bite-sized pieces.

Step 2: Chop the Vegetables

1. Wash and chop the romaine lettuce into small pieces.
2. Halve the cherry tomatoes, dice the avocado, and finely chop the red onion.
3. Rinse and drain the black beans and corn.

Step 3: Make the Dressing

1. In a small bowl, whisk together olive oil, lime juice, honey, smoked paprika, cumin, cayenne pepper, salt, and pepper.
2. Taste and adjust seasoning if needed.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine the chopped lettuce, cherry tomatoes, corn, black beans, avocado, red onion, and cilantro.
2. Add the chopped chicken and shredded cheddar cheese.
3. Drizzle the dressing over the salad and toss gently to combine.

Step 5: Add the Finishing Touches

1. Top the salad with tortilla strips for added crunch.
2. Serve immediately and enjoy!