Generously season 2 chicken breasts with a garlic powder seasoning blend.
Make the dressing by mixing the juice of 2 limes, an equal amount of olive oil, 1 tablespoon of vinegar, 3 cloves of minced garlic, ½ teaspoon of red pepper flakes, ½ teaspoon of paprika, 1 teaspoon of mustard, and 1 teaspoon of sea salt.
Grill the chicken breasts and 2 heads of corn until fully cooked.
Despine the corn and chop the chicken.
In a bowl, combine the chopped romaine lettuce, Dino kale, sliced Thai chilis, chopped cherry tomatoes, the grilled chicken, the grilled corn, ½ block of feta, and 1 avocado.
Pour the dressing over the salad and toss everything together until the dressing is fully coated.
