In a small bowl, mix together olive oil, paprika, garlic powder, salt, and pepper until well combined. Rub this mixture generously onto both sides of the chicken breasts and let them marinate for at least 10 minutes.

Preheat your grill or stovetop pan to medium heat, around 350°F. Grill the marinated chicken breasts for 6–7 minutes per side until it reaches an internal temperature of 165°F.

While the chicken is resting, arrange a bed of chopped romaine lettuce in a serving bowl and place halved cherry tomatoes, drained sweet corn, and diced cucumber in distinct sections.

Once grilled chicken has rested, slice it into strips and arrange on top of the salad base. Add a dollop of guacamole or avocado crema and sprinkle with red pepper flakes.

Serve immediately while the chicken is still warm. For meal prep, store ingredients separately and combine just before eating.