Start by combining the spices, salt, and pepper into a small bowl, whisking to mix thoroughly. Set it aside then pour the oil and lime juice (or juice a lime) into a large liquid measuring cup. Add the spices to the measuring cup then whisk until fully combined to make the marinade.

Place the chicken thighs in a gallon-sized sealable plastic bag (or large flat dish). Pour the marinade over the chicken thighs, press as much remaining air out of the bag as you can with your hands, then seal it. Again use your hands to squeeze the bag, coating the thighs with the marinade. Place the bag flat in the fridge for 45 minutes, flipping halfway through.

Take the bag out of the fridge 15 minutes before you plan to grill to let the chicken warm slightly (so the chicken will marinate for 1 hour total) and preheat the grill to around 375 degrees F.

Use grilling tongs to place each chicken thigh directly on the grill grates. Close the lid and cook the thighs for 5 minutes on the first side, then use the tongs to flip it and cook another 3 minutes on the second side, again with the lid closed. Use a meat thermometer to check the internal temp of the chicken thighs, removing them from the grill once they reach 165F. The chicken will likely need another 1 to 5 minutes to be done cooking.

Once the chicken is done, place the thighs on a cutting board and let them cool for five minutes, then use a large sharp knife to slice or chop the chicken. Set them aside while you assemble the salads.

Wash the hearts of romaine lettuce if necessary, then dry them off with a towel and use a large sharp knife and cutting board to chop it into bite-sized pieces. Distribute the chopped pieces equally into four salad bowls.

Next add the other ingredients on top of the lettuce. Divide your chicken into four equal portions and place each on top of the lettuce in a bowl. Use the knife to dice the avocado and scoop the pieces out with a spoon and into each salad bowl, placing half of the diced avocado per bowl. Place the rest of the ingredients in each salad bowl, dividing them in four to create equal portions.

Pour the desired amount of dressing over each bowl (I like to start with 1 or 2 tablespoons per salad and add more if needed), then top with crumbled tortilla chips and bits of cilantro and serve.