Cook the chicken:

1. In a large mixing bowl, combine chicken breasts with 1/2 tablespoon oil, lime juice, garlic, and all seasoning including chili powder, cumin, paprika, oregano, salt, and pepper. Toss well to coat. Let it marinate for at least 20 minutes or overnight in the fridge. You can also combine everything into a large Ziploc bag and press the seasoning around the chicken to coat.
2. When ready to cook, heat the remaining 1/2 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken breasts and cook until golden brown, about 6-8 minutes per side. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
   • Air fryer instructions: You can also cook the chicken breasts in the air fryer at 350F for 30 minutes until the internal temperature reaches 165F as read on a meat thermometer.
   • Oven instructions: You can bake in a preheated 375F oven for 30-35 minutes until the internal temperature reaches 165F as read on a meat thermometer.
3. Remove from heat and transfer chicken breasts to a cutting board. Slice each breast into small strips of cubes.

Make the salad:

1. In a large serving bowl, add romaine lettuce, corn, black beans, avocado, tortilla strips, and sliced chicken.
2. In a small mixing bowl, combine Caesar salad dressing, lime juice, cilantro, cumin, and dried chili flakes (if using). Stir well until combined.
3. Pour dressing over salad and toss to coat. Season with salt and pepper to taste, if needed, and serve with lime wedges on the side.