Marinate the chicken for 30 minutes. Then in a large-bowl add chicken breasts, olive oil, honey, garlic powder, cayenne pepper, chili powder, cumin, lime juice, paprika, salt and freshly ground black pepper. Mix well and place in the refrigerator until ready for use.
While the chicken marinates, you can prepare and chop the vegetables for the salad. Put all ingredients for the salad should be in a bowl. Except the tortilla strips (and the dressing).
Mix the following ingredients together in a large bowl or mason container to make your dressing: greek yogurt, lemon juice, onion powder, fresh dried dill, garlic powder, water, salt and hot sauce.
Mix all ingredients together in a shaker till combined. If you prefer it more spicy, add more hot sauce to taste. Pour dressing over salad, then use tongs to mix dressing with salad.
To grill chicken, heat your grill to 400°F and remove any crumbs from the grates. Place the chicken breasts on the preheated grill and cover it. Cook your chicken breasts for about 7-9 minutes per side or till they reaches an internal temperature reach 165°F.
After chicken is cooked, slice it into strips. Top the salad with it. Finally, add tortilla strips. Top with avocado, green onion and cilantro to the salad.