Mix together the ingredients for the sauce, then set aside. If the sauce is too spicy, add teaspoons of water or vinegar until you reach the desired taste.
Season chicken breasts with garlic, cumin and smoked paprika. Set a nonstick skillet on medium heat. Once it is hot, spray it with olive oil (or coconut oil) and cook. Cook on each side for 6 to 8 minutes, or until the outside is seared and the chicken is cooked through and white inside. Once the chicken has finished cooking, set it aside OUT of the skillet on a plate and let it set before slicing.
In a large bowl, mix together the ingredients for the salad along with the sauce. Gently fold and toss everything together.
Divide the salad in 2 and add a serving of chicken to each and half the avocado. Remember, if this is for meal prep the next day, DO NOT add the sauce/dressing. Keep that part separate until you’re ready to enjoy the salad.