Start by seasoning the chicken breast with salt, pepper, paprika, and chipotle powder for a burst of flavor. Heat a tablespoon of olive oil in a skillet over medium-high heat, then add the chicken. Sauté for about 5 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove from the pan and let it rest.

Next, slice your bacon into small pieces and place them in the same skillet over medium heat. Fry until the bacon is crispy and golden, which should take about 6-8 minutes. Stir occasionally to ensure even cooking. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.

While the chicken and bacon are cooking, wash and chop the romaine lettuce into bite-sized pieces. Lay the lettuce evenly on a large serving platter.

Now it's time to get creative! Slice the cooked chicken and arrange it on top of the romaine. Add the crispy bacon, diced avocado, quartered hard-boiled eggs, halved cherry tomatoes, and crumbled blue cheese in rows to create a colorful display.

Finally, drizzle the homemade chipotle ranch dressing over the assembled salad and season with salt and pepper to taste. Serve immediately.