DRESSING:

• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon dried oregano, crushed in your fingers
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon paprika
• Pinch of cayenne pepper, or to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon finely minced chives
• 2 tablespoons finely chopped flat-leaf parsley

CHICKEN:

• 1 tablespoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh thyme leaves, finely minced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• 1 tablespoon honey
• 1 teaspoon Sriracha
• 2 boneless skinless chicken breasts (about 3/4 to 1 pound)

SALAD:

• 1 head romaine, core removed and chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved or quartered (depending on size)
• 1 large avocado, cubed
• 6 slices bacon
• 1/2 cup sharp cheddar cheese, coarsely shredded
• 1/4 cup blue cheese, crumbled
• 1 cup corn kernels (frozen, fresh or canned)
• Hard-boiled eggs, optional