Season the chicken: In a small bowl, stir together the cumin, smoked paprika, garlic powder, salt, and a generous grind of black pepper. Pat the chicken breasts dry with kitchen paper, then rub the spice mix all over them. Let them sit for 15 minutes — you'll notice the spices darken slightly and release a warm, earthy fragrance.

Cook the chicken: Warm the 2 tablespoons of olive oil in a heavy frying pan over a medium-high heat until it shimmers and moves like water. Place the chicken in the pan — you should hear a confident, steady sizzle. Cook for 6–7 minutes on one side until the underside is a deep, golden brown and smells toasty. Flip and cook for another 6–7 minutes. The chicken should feel firm to the touch but still have a little give. Transfer to a plate, cover loosely with foil, and let it rest for 10 minutes — this is non-negotiable for juicy meat.

Make the tortilla strips while the chicken rests: Stack the corn tortillas and slice them into thin strips, about 1cm wide. Heat the tablespoon of sunflower oil in a small pan over a medium heat. Add the strips in a single layer — they'll hiss and curl slightly. Toss them gently for 2–3 minutes until they turn pale gold and feel crisp. You'll hear them rattle against the pan. Drain on kitchen paper and sprinkle with a tiny pinch of salt.

Prepare the dressing: In a small jar, combine the yoghurt, lime juice, olive oil, chipotle paste, and crushed garlic. Screw on the lid and shake vigorously until smooth and pale orange. Taste — the dressing should be tangy with a gentle, smoky warmth at the back of the throat.

Assemble the salad components: Dice the rested chicken into bite-sized chunks — the inside should look opaque and moist. Halve the cherry tomatoes, slice the avocado, and thinly shave the red onion. In your large salad bowl, combine the chopped lettuce, sweetcorn, tomatoes, and most of the red onion.

Bring it all together: Add the diced chicken to the bowl. Drizzle over about two-thirds of the dressing and toss very gently with your salad servers until every leaf has a faint, creamy sheen. Top with the avocado slices, the remaining red onion, the fresh coriander, and finally, pile the crisp tortilla strips right on top. Serve immediately, with the extra dressing on the side for anyone who wants more.