Cook the Chicken: If not using leftover or rotisserie chicken, begin by cooking the chicken breasts. You can grill, bake, or poach them. For grilling, preheat your grill to medium-high heat, season the chicken with salt and pepper, and cook for about 6-7 minutes on each side until fully cooked and the juices run clear.

Shred the Chicken: Once cooked and slightly cooled, shred the chicken using two forks or chop it into bite-sized pieces. Set aside to let it cool completely.

Combine Ingredients: In a small bowl, whisk together the minced garlic, chipotle peppers finely chopped (adjust quantity based on spice preference), lime juice, honey, olive oil, salt, and pepper until well combined. The dressing should have a balanced flavor of smoky, sweet, and tangy.

Adjust Flavors: Taste the dressing and adjust the seasoning or ingredients according to your preference. If it's too spicy, add a bit more honey or lime juice.

Combine Salad Ingredients: In a large mixing bowl, combine the shredded chicken, chopped romaine lettuce, black beans, corn, red onion, cherry tomatoes, and cilantro.

Add Avocado and Chips: Gently fold in the avocado and crushed tortilla chips right before serving to maintain their texture.

Dress the Salad: Drizzle the prepared dressing over the salad and toss everything together until the ingredients are evenly coated. Be sure to mix gently to keep the ingredients intact, especially the avocado.

Let the salad sit for about 5-10 minutes after tossing. This allows the flavors to meld together and the dressing to soak into the ingredients, enhancing the overall taste.

Give the salad one last gentle mix and serve immediately. If desired, top with additional tortilla chips for extra crunch or a sprinkle of cheese for added richness.