For the chicken

• 1 pound boneless, skinless chicken breast

• 2 tablespoons olive oil

• 1 tablespoon honey

• Juice of 2 small limes

• 1 teaspoon chili powder

• 1 teaspoon cumin

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• ⅛ teaspoon cayenne pepper

• ½ teaspoon salt

• Freshly ground black pepper

For the salad

• 6 cups shredded green cabbage (or green + purple mix)

• ½ cup diced green onion (or red onion)

• ¾ cup chopped fresh cilantro

• 1 cup shredded carrots

• 1 red bell pepper, diced

• 1 jalapeño, seeded and diced

• ½ cup roasted pepitas

• 1½ cups fresh corn (or thawed frozen corn)

Spicy Greek yogurt ranch

• ¾ cup plain Greek yogurt

• 1 teaspoon garlic powder

• ¼ teaspoon onion powder

• 2 teaspoons fresh lemon juice

• ¾ teaspoon dried dill (or chopped chives)

• ¼ teaspoon salt

• 2–4 tablespoons water

• 1–3 teaspoons hot sauce (to taste)

Toppings

• 1 cup tortilla strips or crushed tortilla chips

• Optional: sliced avocado

• Extra cilantro and green onion