Prepare the Dressing: In a clean glass jar, add extra virgin olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, salt, black pepper, and dill. Secure the lid tightly and shake vigorously for about 30 seconds until the dressing turns smooth and light in color. Set aside.

Cook the Chicken: Heat olive oil in a non-stick skillet. Add garlic powder and paprika, stirring for about 30 seconds. Add the cubed chicken breasts, seasoning with sea salt and black pepper. Cook for 12-15 minutes until golden brown and cooked through.

Assemble the Salad: Layer chopped romaine lettuce at the bottom of each meal prep container. Evenly distribute diced avocado, chopped red onion, sliced cucumber, and halved grape tomatoes on top. Sprinkle salad seeds over the vegetables.

Top with Chicken: Once fully cooked, add the chicken on top of the salad ingredients in each container, evenly distributing it.

Store and Serve: Seal each container with a lid and refrigerate until ready to serve. Drizzle the pre-made dressing over the salad before mixing to combine the flavors.