Marinate the Chicken: In a medium bowl, whisk together the 2 tbsp olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add the chicken breasts and turn to coat them thoroughly. Let it marinate at room temperature for at least 15 minutes, or up to 4 hours in the fridge.

Prepare the Dressing: While the chicken marinates, make the dressing. In a small jar or bowl, combine the 80ml extra virgin olive oil, lime juice, honey, Dijon mustard, and the finely minced garlic clove. Season with a pinch of salt and pepper. Seal the jar and shake vigorously (or whisk in the bowl) until the dressing is emulsified and creamy. I find a jar works best for a really well-combined dressing.

Prep the Salad Ingredients: Wash and dry your salad greens. In a large salad bowl, combine the greens, halved cherry tomatoes, chopped cucumber, and thinly sliced red onion. You can prepare the avocado now, but I suggest slicing it just before serving to prevent it from browning.

Grill the Chicken: Preheat your grill or griddle pan over a medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 6-8 minutes per side. The chicken is done when it's opaque all the way through and the internal temperature reaches 74°C (165°F). You should have some lovely char marks on the outside.

Rest the Chicken: This is a crucial step! Remove the chicken from the grill and transfer it to a clean cutting board. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it's succulent and tender.

Assemble the Salad: While the chicken rests, slice your avocado and add it to the salad bowl along with the crumbled feta cheese.

Slice and Serve: Once rested, slice the grilled chicken against the grain into strips. Arrange the warm chicken strips over the top of the salad. Drizzle generously with the honey-lime dressing, toss gently, and serve immediately.