Pat chicken breasts dry with paper towel. In a small bowl combine 1 tbs olive oil, chili powder, 1 tsp cumin, smoked paprika, garlic powder, 3 tsp salt, and 1/2 tsp black pepper. Rub the seasoning evenly over both sides of the chicken. Squeeze half the lime over the chicken and let sit 10 minutes while you prepare other ingredients (or refrigerate up to 1 hour).

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a thin film of oil if skillet is not nonstick. Add chicken and cook 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Total time depends on thickness. Remove chicken to a cutting board and let rest 5 minutes. Squeeze remaining lime half over cooked chicken, then slice into thin strips or bite-sized pieces.

Cilantro-Lime Dressing

Make dressing

In a bowl whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 2 tbs fresh lime juice, 1 tbs olive oil, and 1 tsp honey until smooth. Stir in 1/4 cup finely chopped cilantro, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. If dressing is too thick, whisk in up to 2 tbs water, 1 tbs at a time, until desired consistency is reached. Taste and adjust salt, lime, or honey as needed.

Salad Assembly

Prepare salad base

In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sweet corn, 1 cup rinsed black beans, 1/2 sliced red bell pepper, 1/4 thinly sliced red onion, 1 diced avocado, and 1/4 cup chopped fresh cilantro. Toss gently to distribute ingredients.

Dress and combine

Drizzle about half the cilantro-lime dressing over the salad (reserve remaining dressing for those who want more). Toss gently to coat evenly, taking care not to mash the avocado. Transfer dressed salad to a serving platter or divide among 4 plates.

Top with chicken and finishing touches

Arrange the sliced southwest chicken across the top of the salads. Sprinkle with 1/4 cup crumbled cotija or feta and 1 cup tortilla strips or crushed chips for crunch. Garnish with extra cilantro and an optional lime wedge. Serve immediately with remaining dressing on the side.