Wash and pat the chicken breasts dry.
In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, two large pinches of salt, a few cracks of black pepper, and olive oil.
Evenly sprinkle the spices on each side of the chicken breasts.
Heat a large cast iron pan over medium-high heat. Drizzle in about 1 tablespoon of olive oil. Cook chicken on medium heat, flipping halfway through cook-time, until it’s no longer pink in center (approximately 15 minutes, depending on thickness).
Add all the ingredients (except for the chicken and avocado) to a large salad bowl, drizzling the olive oil, and sprinkling the salt, pepper, and cilantro. Toss with tongs.
Remove the chicken and cut diagonally into strips. Place on top of salad along with the sliced avocado, and serve immediately.