In a large bowl, combine chicken thighs and oil, toss to coat.

In a small bowl, mix together paprika, garlic powder, onion powder, salt, pepper, cumin, and oregano. Pour on top of chicken and toss until chicken is fully coated.

Heat a cast iron skillet over medium-high heat and add 2 tbsp oil. Once hot, add chicken in, cooking 5 minutes per side or until internal temp reaches 165F. You may need to do this in two batches if your skillet isn't big enough. Set chicken aside on a plate.

Make dressing by whisking together all of the dressing ingredients.

Assemble salad by layering spring mix in a large bowl, then adding beans, avocados, cucumber, feta.

Slice chicken thighs into strips and layer on top of salad, then top with chopped basil and almonds.

Pour dressing over top of salad, and either toss to coat or serve as is! Enjoy!