1. 1. Prepare and Cook the Chicken: Pat the chicken breasts or thighs dry with paper towels. Rub them with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center (internal temperature should reach 165 F). Remove from the skillet and let it rest for 5-10 minutes before shredding or dicing into bite-sized pieces.

2. 2. Combine the Salad Base Ingredients: While the chicken is cooking or resting, in a large mixing bowl, combine the rinsed and drained black beans, drained corn, diced red bell pepper, diced red onion, and chopped fresh cilantro.

3. 3. Whisk Together the Dressing: In a small bowl, whisk together the light mayonnaise (or Greek yogurt), lime juice, apple cider vinegar, and optional honey or maple syrup. Taste and adjust seasonings as needed; you might want a pinch more salt or a squeeze more lime.

4. 4. Assemble the Chicken Salad: Add the shredded or diced cooked chicken to the bowl with the bean and corn mixture. Pour the dressing over the chicken and vegetables. Toss everything gently until all ingredients are well combined and coated with the dressing.

5. 5. Portion for Meal Prep: Divide the chicken salad mixture into individual airtight meal prep containers. This is the core of your salad.

6. 6. Prepare Lettuce and Toppings (Separately): Wash and dry your lettuce leaves. Store them separately from the chicken salad mixture to prevent wilting. If using optional toppings like avocado, crushed tortilla chips, or salsa, store these in small separate containers or bags to add just before serving. This keeps everything fresh and crisp.