Pat the chicken breasts or thighs dry. In a bowl, mix olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Rub the mixture over the chicken and let it sit for 10 minutes.

Prepare the creamy dressing by whisking together Greek yogurt, mayonnaise, lime juice, olive oil, honey, chili powder, cumin, smoked paprika, and salt in a bowl. Gradually add water until desired consistency is reached. Set aside.

Heat a skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes on each side until browned and the internal temperature reaches 165°F. Remove from skillet and let it rest for 5 minutes before slicing.

In a large bowl, combine romaine lettuce, black beans, corn, cherry tomatoes, red bell pepper, and red onion. Toss gently to combine.

Slice the rested chicken against the grain into strips and arrange it over the salad mix.

Drizzle the creamy dressing over the salad and toss gently to coat. Top with tortilla strips.