In a large bowl or zip-top bag, combine lime juice, zest, garlic powder, cumin, chili powder, salt, honey, and avocado oil, mixing until smooth. Add the chicken breasts, ensuring they are evenly coated in the marinade. Refrigerate for 8 to 24 hours.

Heat a grill pan over medium heat and lightly oil the surface. Place the marinated chicken in the pan and cook for 5–6 minutes on each side until fully cooked. Let it rest before slicing.

In serving bowls, divide the green leaf lettuce as the base. Top with sliced grilled chicken, diced tomatoes, black beans, chopped red bell pepper, avocado, corn, and red onion. Add tortilla strips on top.

Drizzle ranch dressing over the salad and garnish with fresh cilantro and lime wedges. Serve immediately.