Start by cooking the bacon strips in a skillet over medium-high heat until very crispy, about 8-10 minutes, stirring occasionally for even browning. Transfer to a paper towel-lined plate and set aside. While the bacon cooks, chop the romaine into 1-inch ribbons, halve and slice the avocado into 1/4-inch pieces, halve the cherry tomatoes, and chop the cilantro. Pat the chicken breasts dry with paper towels—this is crucial for proper browning and helps the marinade adhere better.

In a bowl, whisk together the olive oil, apple cider vinegar, lime juice, lime zest, minced garlic, Dijon mustard, salt, pepper, smoked paprika, and sugar until well combined. I like to let the marinade sit for a minute so the flavors can start blending before adding the chicken. Place the patted-dry chicken breasts in the bowl and coat thoroughly with the marinade, making sure both sides are well covered. Let the chicken marinate for at least 30 minutes in the refrigerator, or up to 2 hours if you have time—this builds flavor and helps keep the chicken moist.

Heat a large skillet over medium-high heat until hot. Remove the chicken from the refrigerator and let it sit for 5 minutes to take the edge off the cold. Add the chicken breasts to the skillet (reserving the excess marinade) and cook for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown. The reserved marinade will act as a glaze—I brush it on the chicken during the last minute of cooking for extra flavor and a light gloss.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, keeping it tender and moist rather than dry. Once rested, slice the chicken breasts into 1/2-inch thick strips or bite-sized pieces, depending on your preference.

Place the chopped romaine on a serving platter or individual plates. Arrange the sliced chicken from Step 4, crumbled bacon from Step 1, sliced avocado, halved cherry tomatoes, and crumbled feta or goat cheese over the lettuce in an appealing pattern. Drizzle with any remaining dressing from the marinade, or a light vinaigrette if desired. Finish with fresh cilantro and serve immediately while the chicken is still warm.