Combine 1 tablespoon of oil with spices. Cut chicken breasts into 1-inch (2.5cm) strips. Toss the chicken with the spices and oil until coated on all sides. Season with salt and pepper.
Heat the remaining 1 tablespoon of oil in a large frying pan. When hot, add the chicken strips in a single layer. Cook over high heat for about 1-2 minutes or until browned (don't stir the chicken). Turn on the other side and cook, stirring from time to time, until the chicken is cooked through.
Take the pan off the heat and stir in the lime juice.
Cut cherry tomatoes in half. Cut avocado in half, remove the pit, and scoop out the flesh using a spoon. Cut one half of the avocado into slices, reserve the other half for the dressing. Drain the corn and beans. Rinse the beans with water.
Assemble the salad: place all the ingredients for the salad in a shallow bowl (divide them between two bowls): cooked chicken, cherry tomatoes, avocado slices, lettuce, beans, and corn. Pour the dressing over the salad.
Enjoy!