MARINATE THE CHICKEN. In a large zip-top bag, combine the olive oil, chili powder, paprika, cumin, honey, lime zest and juice, and a large pinch each of salt and pepper. Add the chicken and rub in the marinade. Seal the bag and place it in the fridge for at least 1 hour or up to 12 hours to marinate.

MAKE THE FRIES. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Toss until cooked through, about 7 minutes.

MEANWHILE, COOK THE CHICKEN. In a large cast-iron skillet or grill pan, heat 1 tablespoon of olive oil over medium-high. When it shimmers, add the chicken and sear for 5 minutes, then ?ip and cook for 5-10 minutes more until cooked through and juices run clear. Remove the chicken from the skillet and slice crosswise into pieces or cube.

Add the peppers and a pinch each of salt and black pepper to the same skillet. Cook for 4 to 5 minutes, until softened, then remove from the heat.

MAKE THE SALAD. In a large bowl, toss together the lettuce, jalapeño, and cilantro. Add the avocado (to taste), cooked peppers, and sweet potato fries. Add the chicken to the salads. Sprinkle with the cheese.

MAKE THE VINAIGRETTE. Whisk together the olive oil, lime juice, cilantro, honey, chili powder, and a pinch each of salt and pepper. Taste and add more salt and pepper as needed.

Serve the salad with the vinaigrette alongside.