Prep the chicken: Pat chicken dry. If thick, slice horizontally to create cutlets or pound to about 1/2 inch. Season lightly with salt and pepper.

Set up the dredging station: In one shallow bowl, add flour. In a second bowl, beat eggs. In a third, mix panko, garlic powder, paprika, onion powder, salt, and pepper.

Coat the chicken: Dredge each cutlet in flour (shake off excess), dip in egg, then press into the panko mix until fully coated. Set on a plate to rest 5 minutes so the crust adheres.

Cook the chicken (pan-fry): Heat a large skillet over medium heat with 1/4 inch of oil. When shimmering, cook chicken 3–4 minutes per side, until golden and cooked through (165°F/74°C). Transfer to a wire rack or paper towels to drain. Sprinkle with a pinch of salt.

Or air-fry: Lightly mist coated chicken with oil. Air-fry at 400°F (205°C) for 10–12 minutes, flipping halfway, until crisp and cooked through.

Make the dressing: In a jar, combine olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper. Shake until emulsified. Taste and adjust lemon, salt, or honey.

Prep the veggies: Halve cherry tomatoes. Slice cucumber into half-moons. Thinly slice red onion. Halve, pit, and slice the avocado just before serving to prevent browning.

Assemble the base: In a large bowl, toss greens, tomatoes, cucumber, and onion with about half the dressing until lightly coated.

Slice the chicken: Cut into strips. Keep the crust intact by using a sharp knife and gentle pressure.

Finish the salad: Top greens with chicken and avocado. Add optional corn, cheese, and pepitas or almonds. Drizzle with more dressing. Finish with a pinch of salt, black pepper, and a squeeze of lemon if you like.

Serve immediately: This salad tastes best while the chicken is still warm and crispy.