Prepare the Chicken: Pat the chicken breasts dry with kitchen paper. Season both sides generously with salt and black pepper. You can slice them into thinner cutlets for faster, more even cooking if you prefer.

Cook the Chicken: Heat the olive oil in a large frying pan or griddle pan over a medium-high heat. Once the pan is hot, add the chicken breasts. Cook for 6-8 minutes on each side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). Avoid moving the chicken too much to develop a nice crust.

Rest the Chicken: This step is crucial! Transfer the cooked chicken to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring the meat is tender and moist. Once rested, slice it into bite-sized strips.

Make the Zesty Dressing: While the chicken is resting, prepare the dressing. In a small jar with a lid, combine the lime juice, fish sauce, honey, soy sauce, minced garlic, and chopped red chilli (if using). Screw the lid on tightly and shake vigorously until everything is well combined and emulsified.

Prepare the Vegetables: In your large salad bowl, combine the chopped romaine lettuce, julienned carrot, sliced cucumber, red pepper, and halved cherry tomatoes. Add most of the chopped coriander and mint, saving a little for garnish.

Assemble the Salad: Add the sliced, rested chicken to the bowl of vegetables. Just before you're ready to serve, add the sliced avocado. Pour about two-thirds of the dressing over the salad.

Toss and Serve: Gently toss everything together using salad servers, being careful not to mash the avocado. You want to coat all the ingredients without bruising them. Have a taste and add more dressing if you think it needs it.

Garnish and Enjoy: Divide the salad among four plates. Garnish with the chopped roasted peanuts and the remaining fresh coriander and mint. Serve immediately and enjoy the fresh, vibrant results of your work!