Prepare the chicken marinade: In a medium bowl, whisk together the 2 tablespoons of olive oil, smoked paprika, garlic powder, cumin, a generous pinch of salt, and a few grinds of black pepper. Pat the chicken breasts dry with kitchen paper. Add them to the bowl and turn to coat each piece thoroughly. You'll see the paprika turn the chicken a deep, vibrant red – that's the colour of flavour developing.

Grill the chicken: Heat a griddle pan or your outdoor grill over a medium-high heat. Brush the grates with a little extra oil. Place the chicken breasts on the hot surface. You should hear a satisfying sizzle immediately – that's the sound of a good sear. Cook for 5-6 minutes on the first side without moving them, until the underside has deep golden-brown grill marks. Flip the chicken and cook for another 5-6 minutes. The internal temperature should reach 74°C at the thickest part, and the juices will run clear when pierced.

Rest the chicken: Transfer the grilled chicken to a cutting board. This is a non-negotiable step. Let it rest for at least 5 minutes. During this time, the juices will redistribute throughout the meat, ensuring every bite is moist and tender rather than dry and stringy. You'll notice the surface will feel slightly cooler and the meat will firm up a little.

Prepare the salad base: While the chicken rests, place the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and fresh coriander in a large salad bowl. Toss gently with your hands to combine. The green of the lettuce and cucumber against the bright red of the tomatoes is a visual promise of freshness.

Slice the avocado and chicken: Halve the avocados, remove the stones, and scoop the flesh out with a spoon. Slice each half into 1cm-thick wedges. Then, slice the rested chicken breasts against the grain into 1cm-thick strips. Cutting against the grain shortens the muscle fibres, making the chicken noticeably more tender to eat.

Assemble and dress: Arrange the sliced chicken and avocado wedges on top of the salad base. Drizzle with your favourite vinaigrette (a simple lemon juice, olive oil, and Dijon mustard dressing works wonders). Toss everything together gently just before serving, so the avocado doesn't break down into a mush. You want each forkful to contain a little bit of everything.