In a large bowl, combine chicken breasts with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.

Cover the bowl and refrigerate for at least 30 minutes to marinate. (Can marinate for up to 2 hours for deeper flavor).

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 4-6 minutes per side, or until cooked through and no longer pink in the center (internal temperature 165°F / 74°C). If using an air fryer, cook at 375°F (190°C) for 12-15 minutes, flipping halfway, until cooked through.

Remove chicken from the skillet, let rest for 5 minutes, then slice into strips or dice into bite-sized pieces. Set aside.

In a small bowl, whisk together Greek yogurt, mayonnaise, fresh cilantro, lime juice, minced garlic, ground cumin, salt, and black pepper until smooth.

Taste and adjust seasoning as needed. If the dressing is too thick, add 1-2 tablespoons of water, one teaspoon at a time, until desired consistency is reached.

In the large bowl where the chicken was marinated (or a clean large salad bowl), combine the chopped romaine lettuce, rinsed black beans, drained corn, halved cherry tomatoes, diced bell pepper, and thinly sliced red onion.

Add the cooked and sliced Southwest chicken to the salad ingredients.

Pour about half of the Creamy Cilantro-Lime Dressing over the salad ingredients. Toss gently to coat everything evenly. Add more dressing if desired.

Just before serving, gently fold in the diced avocado.

Divide the salad among serving plates. Garnish with additional fresh cilantro and tortilla strips or crushed tortilla chips, if using.