Rub the chicken with a mixture of oil, lemon juice, garlic, paprika, salt, and pepper.
Place a nonstick grill pan over medium heat, or turn on the outdoor grill, add a little olive oil and grill the chicken until golden and cooked through, about 4-5 minutes per side on the pan and about 10 per side on the grill.
Place the cooked chicken on a plate, cover with foil, and set aside to rest for 10 minutes before slicing.
While chicken is cooking, fry the bacon and boil the eggs if needed.
Chop the bacon and the eggs once done.
Make the Dressing:
Add all the dressing ingredients to a blender or food processor and pulse until well combined and smooth.
Taste and adjust for salt and pepper and add water if for a thinner consistency.
Assemble the Salad:
In a large salad bowl or individual salad bowls, add lettuce, tomatoes, cheese, and half of the croutons, toss to combine.
Top with chicken, bacon, avocado, and eggs.
Pour the dressing on top; top with the remaining croutons, and serve.