Pour 1 tablespoon of olive oil into a large skillet. Heat over medium-high heat.
Add in the chicken breast on one side and the bell peppers and onion on the other side.
Sprinkle the whole skillet with salt, chili powder, cumin, and garlic powder.
Toss the peppers and onions occasionally and let saute 3 to 5 minutes. Flip chicken and continue cooking another 3 to 5 minutes (tossing peppers occasionally) until the chicken is cooked through.
Remove the pan from the heat and slice the chicken.
In a small bowl, whisk together remaining olive oil, lime juice, soy sauce, brown sugar, and red pepper flakes.
Compile two individual salads, or one big salad by adding chopped romaine lettuce to a bowl or plates. Add chicken, peppers and onions, and avocado slices. Drizzle dressing on top.