This is a dish I make often.

Ingredients
4 boneless chicken thighs or 2 boneless breast fillets
head romaine lettuce or baby cos or gem chopped
250g cherry tomato, halved
2 red onion, thinly sliced
2 avocados, thinly sliced

CHICKEN MARINADE
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced
2 teaspoon chili powder
1 tablespoon honey
4 tablespoons lime juice or lemon juice

DRESSING
4 tablespoons olive oil
2 tablespoons honey
1 teaspoon salt
2 teaspoon pepper
4 tablespoons lime juice or lemon

Method
1. In a medium bowl, combine all the ingredients for the chicken
marinade.
2. Toss in the chicken thighs and marinate for at least one hour
3. In a frypan or skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside
4. Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl
5. Slice cooked chicken thighs / breast and add to the salad bowl
6. In a small bowl, combine all the ingredients for the dressing
Mix well.
Toss the salad with the dressing and serve immediately