In a medium bowl or zip-top bag, combine the lime juice and zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil to create the marinade. Add the chicken breasts, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 8 hours (up to 24 hours).

Preheat a grill pan over medium heat. Once the pan is hot, add the marinated chicken breasts and cook for 5–6 minutes on each side until cooked through. Remove the chicken from the heat and let it cool before slicing it into thin strips.

In a small bowl, mix together the ranch dressing and hot sauce until smooth and well combined. Adjust the amount of hot sauce according to your spice preference. Set the dressing aside.

In large serving bowls, layer the chopped green leaf lettuce as the base. Top it with sliced chicken, diced tomatoes, black beans, sliced bell pepper, avocado, corn, red onion, and crispy tortilla strips.

Sprinkle fresh cilantro over the top and squeeze lime juice for brightness. Drizzle the prepared dressing over the salad and give it a gentle toss before serving.