In a bowl combine olive oil, minced chipotle in adobo, smoked paprika, cumin, minced garlic, lime juice, salt and pepper. Add chicken and toss to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook the chicken

Heat a skillet or grill pan over medium-high heat. Add a little oil if using a skillet. Cook chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) or juices run clear. Remove to a cutting board and rest 5 minutes, then slice or dice into bite-sized pieces.

Sesame kale slaw

Place the thinly sliced kale and shredded carrot in a bowl. Drizzle with sesame oil, rice vinegar, soy sauce and honey. Sprinkle the salt and toasted sesame seeds and toss vigorously to soften the kale slightly and coat evenly. Taste and adjust seasoning. Let sit 5–10 minutes to mellow.

Chipotle lime dressing

Whisk together Greek yogurt, mayonnaise, minced chipotle, lime juice, honey, chopped cilantro, salt and pepper until smooth. Adjust heat or acidity by adding more chipotle or lime juice. If dressing is too thick, thin with 1–2 teaspoons of water or additional lime juice.

Salad assembly

In a large bowl or on a platter combine chopped romaine, little gem and shaved iceberg. Add the sesame kale slaw and halved cherry tomatoes; toss gently to combine.

Top the greens with sliced chipotle chicken, diced avocado and shredded jack cheese.

Drizzle the chipotle lime dressing over the salad (start with about half and add more to taste). Sprinkle scallions, cilantro leaves and tortilla strips or crushed chips for crunch.

Serve immediately, with any remaining dressing on the side. Leftover chicken can be refrigerated for up to 3 days; assemble salad just before serving to keep greens crisp.