Season the chicken breasts with chili powder, cumin, salt, and black pepper. Ensure the chicken is evenly coated with the spices.

Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5–7 minutes on each side, until juices run clear.

In a large mixing bowl, add mixed salad greens.

Layer the salad with cherry tomatoes, corn, diced red bell pepper, and rinsed black beans. Toss gently to combine.

Once the chicken cools slightly, slice it into strips and arrange over the salad.

Sprinkle shredded cheddar cheese and add sliced avocado on top of the salad.

In a small bowl, whisk together Greek yogurt, lime juice, honey, and hot sauce if desired, seasoning with salt and pepper to taste.

Drizzle the creamy dressing over the salad, gently toss to combine, and garnish with chopped cilantro and lime wedges.