In a small bowl, combine lime juice, 1/4 cup olive oil, honey, cumin and chili flakes.

Season with salt and pepper.

In a large Ziploc bag or glass baking dish, combine chicken and half the dressing.

Let marinate for at least 30 and up to 6 hours.

After marinating, heat 2 tablespoons olive oil in a grill pan over medium-high heat.

Add chicken and grill until fully cooked through, about 6 per side.

Let cool, then chop into strips.

Wipe out grill pan.

Then, add remaining 2 tablespoons olive oil to same pan over medium-high heat.

Add peppers and onions and cook until charred and slightly softened, 10.

In a large bowl, add romaine, chicken, peppers, onions and avocado.

Toss with remaining dressing until evenly coated.