In a mixing bowl, combine olive oil, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Cook the Chicken

Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and place it on the grill or skillet. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for 5 minutes before slicing.

Salad Assembly

Prepare the Salad Base

In a large salad bowl, combine the organic kale and romaine lettuce. Toss to mix well.

Add Toppings

Top the lettuce with shredded cheddar-jack cheese, diced avocado, corn, and black beans. Drizzle lime juice over the top and sprinkle with chopped cilantro.

Serve the Dish

Slice the rested blackened chicken and arrange it on top of the salad. Toss lightly if desired, and serve immediately.