IN a small bowl, stir together onion, tomato and cilantro. Stir to combine.
PREPARE dressing by stirring together mayonnaise, lime juice and chipotle powder.
ASSEMBLE shredded lettuce, bell pepper, avocado and tomato mixture in a salad bowl.
HEAT a grill pan over medium heat and spray liberally with olive oil cooking spray. Use hands to rub chicken with cumin, paprika and sea salt. Place chicken onto pan and cook 6-7 minutes. Flip and cook an additional 6 minutes. Set chicken on a cutting board and cool 3 minutes. Thinly slice chicken and place onto salad. Pour dressing over salad and stir to coat.
Notes
*If you like less spicy like I do, I’d use only ¼ tsp