Start by placing 2 eggs in a pot of cold water and bringing to a boil, then remove from heat and let sit for 10 minutes—this ensures perfectly cooked hard-boiled eggs with no gray ring around the yolk. While the eggs cook, prep all your salad components: halve or quarter the tomatoes, slice the avocado, thinly slice the red onion, chop the cilantro, and tear or chop the lettuce into bite-sized pieces. Keep all components in separate bowls or on a cutting board, ready to assemble later.

In a dry skillet over medium heat, toast the cumin seeds for 1-2 minutes until fragrant, then grind them finely using a mortar and pestle or spice grinder—this freshly toasted cumin will give your dish an authentic depth that pre-ground spices can't match. In a bowl, combine the cubed chicken breast with the 3 tablespoons of olive oil, minced garlic, toasted cumin, garam masala, chili powder, turmeric, lemon juice, and season with salt and pepper to taste. Let the chicken marinate for at least 1 hour at room temperature (or up to 4 hours refrigerated) so the spices infuse deeply into the meat.

Heat a large skillet or cast-iron pan over medium-high heat until it's hot and shimmering. Working in batches if needed to avoid crowding, add the marinated chicken pieces and let them sear undisturbed for 4-5 minutes per side until they develop a golden-brown crust and are cooked through (internal temperature should reach 165°F). I find that resisting the urge to stir allows the spices to caramelize properly, creating that delicious crust. Transfer the cooked chicken to a plate and let it cool for a few minutes before slicing.

On a large platter or individual plates, arrange the lettuce as your base. Layer on the prepared tomatoes, avocado slices, red onion, and cilantro from Step 1. Top with the sliced cooked chicken from Step 3, then add the cooled hard-boiled egg quarters. Scatter the peanuts over the top—I prefer dry roasted peanuts because they stay crunchy and don't get soggy from the salad juices. Serve immediately while the chicken is still warm and the salad ingredients are fresh and crisp.