Heat olive oil in a skillet over medium heat. Season the chicken breast with chili powder, cumin, garlic powder, salt, and black pepper. Cook for 6-7 minutes on each side until fully cooked. Remove from heat and let it rest before slicing.

In a mixing bowl, combine Greek yogurt, lime juice, honey, cilantro, and salt. Whisk until smooth and set aside.

In a large serving bowl, layer the romaine lettuce, cherry tomatoes, corn, black beans, shredded cheese, and diced avocado. Top with sliced chicken.

Drizzle the dressing over the salad and toss gently to combine. Add crushed tortilla chips on top for crunch.