In a bowl or zip-top bag, whisk together olive oil, lime zest and juice, minced garlic, chili powder, smoked paprika, cumin, oregano, salt, and black pepper to create the marinade.
Add chicken breasts to the marinade, ensuring they are fully coated. Refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
Preheat grill or grill pan over medium-high heat.
While the grill heats, toss sliced bell peppers and red onions with olive oil.
Grill the chicken breasts for 5-7 minutes per side until cooked through and charred.
Grill the peppers and onions alongside the chicken until tender and slightly charred, about 5-6 minutes.
Remove chicken from grill and let rest for 5 minutes, then slice into strips.
Prepare the lime vinaigrette by whisking olive oil, lime juice, honey or agave, Dijon mustard, salt, and pepper until emulsified.
In a large bowl or platter, layer chopped greens, grilled veggies, sliced chicken, avocado slices, cherry tomatoes, and chopped cilantro.
Drizzle the salad with the lime vinaigrette just before serving.
Optionally, top with shredded cheese or tortilla strips for extra crunch.