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Add the chicken breasts to a bowl. When they’re at room temperature, drizzle with 1 tablespoon avocado oil and season with salt, pepper, oregano, garlic powder, and smoked paprika.
Heat a pan over medium heat. Once hot, add the marinated chicken and 1 tablespoon avocado oil to the pan. Cover the pan with a lid and cook for 3 minutes.
After 3 minutes, flip the chicken. Cover again and reduce the heat to medium-low, cooking for another 8 minutes or until the internal temperature of the chicken is 165°F.
When done, remove the chicken from the pan and place it on a cutting board. Let it rest for 4-5 minutes.
Add the basil, chives, sun-dried tomatoes, olives, mozzarella, and avocado to the cutting board. Add the mayo.
With a large knife, chop everything and mix it well. If you like it on the chunkier side, chop less. Taste and adjust as you wish.
Spoon the chicken salad into low-carb pitas or onto romaine lettuce leaves with more fresh herbs, greens, and avocado slices.