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To make the vinaigrette. In a glass jar, combine the olive oil, apple cider vinegar, lime juice, honey, chipotle peppers, cilantro, and salt. Shake to combine.
To make the rice. In a medium bowl, stir together the rice, avocado, lime juice, and a pinch of salt.
Heat a small skillet over medium heat and add a drizzle of olive oil. Once hot, add the halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain onto paper towels.
In a large salad bowl, toss together the greens, bell pepper, peaches, jalapeño, and chicken. Toss lightly with a little of the vinaigrette. Sprinkle the rice over top and add the halloumi. Top with tortilla chips, fresh basil, and pumpkin seeds.