Mix salt, pepper, garlic powder, smoked paprika, and chili powder in a small mixing bowl. Take chicken breast and place under a sheet of plastic wrap or in a plastic bag and pound with a meat tenderizer until the chicken is half its original thickness. Season the chicken on both sides with the seasoning blend.
Heat oil in a large cast iron skillet or heavy bottom pan over medium heat. When the oil is warm add the chicken to the pan. Cook chicken on each side for 6 minutes each side. Ensure that the internal temperature of the chicken reaches 165°F then remove from the pan.
Combine lime juice, olive oil, cilantro, honey, rice vinegar and yogurt in a small food processor or blender. Pulse until fully combined.
While the chicken cooks combine beans, corn, diced red onion, lime juice and a pinch of salt in a small bowl. Finely chop the romaine lettuce and slice the avocados.
Slice the slightly cooled chicken breast into strips. Assemble the salads by placing the lettuce on a serving plate. Top with the bean and corn salad, chicken, avocado, and tortilla strips. Drizzle the dressing on top and serve.
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