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Add all of the dressing ingredients to a blender and blend until smooth and combined.
Store in an airtight container in fridge.
Add the oil, balsamic vinegar, lime juice, chili flakes, cumin, salt, and pepper to a mixing bowl and whisk together until combined.
Add the chicken, turning until all breasts are well coated.
Cover and let sit in the refrigerator for at least one hour or overnight.
Cook chicken on a hot grill until both sides have nice grill marks and chicken is cooked through.
Let sit for 10 minutes before slicing.
Place the romaine lettuce in a large bowl.
Set each salad ingredient in a row across the bed of romaine.
Drizzle with a little dressing.
Using salad tongs, serve up a little of each section when plating, or toss everything together and then plate.
Serve with more salad dressing.