Begin by marinating chicken breasts in your chosen spices for at least 1 hour. Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until cooked through. Let it rest before slicing.

Wash and chop the lettuce into bite-sized pieces and place in a large bowl. Dice the tomatoes, bell peppers, and red onion, and add them to the bowl.

In a separate bowl, combine ranch dressing with hot sauce, adjusting spice to your preference. Mix until smooth.

In the bowl with vegetables, layer in the sliced grilled chicken and diced avocado, then add corn, toss gently.

Drizzle the spicy ranch dressing over the salad and gently toss to ensure an even coating without making the greens soggy.

Divide the salad into bowls and garnish with chopped cilantro. Serve cold or at room temperature.