In a medium bowl, combine chipotle peppers with cumin, paprika, and garlic powder. Coat the chicken breasts with this marinade and let them marinate for at least 30 minutes.

Preheat the grill to medium-high heat. Grill the marinated chicken for 6-10 minutes on each side until fully cooked.

In a large mixing bowl, combine spring greens, fresh corn, diced avocado, bacon crumbles, and strawberries. Toss gently to mix.

In a blender, combine cilantro, olive oil, lime juice, honey, and garlic. Blend until smooth.

Slice the grilled chicken and layer it on the salad base. Drizzle with the cilantro vinaigrette and serve.